IFLY. I freaken love you.: An Easy Pleaser...

I know I mentioned I'd start taking pictures of the various dinners Mr. D whips up each night, so I thought I'd better start sharing.

This one is a favourite of mine at the moment. If you like KFC style chicken and two minute noodles, you'll love this glammed up, slightly healthier combo. It's a bit of a treat around here... Thanks Donna Hay!

I realised after I decided to start photographing meals, that it's always dark when we have dinner, so the photo lighting suffers.

I guess the point here though is not to try to recreate the beautiful food photography you'd find in a Donna Hay book, but rather, what you'd have in front of you at 7pm if you made this meal yourself.

Here goes;

First, (because we eat with our eyes), the photographic evidence... It looks edible right?

Now how to make this meal...

Stir-fried Noodles with Crispy Chicken. (taken from Donna Hay - Off the Shelf)

Ingredients:
Dried Chinese wheat noodles (we use egg noodles)
2 tablespoons peanut oil
2 large red chillies, seeded and chopped
2 tablespoons shredded ginger
600grams Asian greens (we use green beans)
3 tablespoons of hoisin sauce
1/4 cup soy sauce
1 tablespoon of sugar

Crispy Chicken - this stuff is delicious!!!!!
Enough chicken for however many you're cooking for - we use tenderloins.
2 egg whites, lightly whisked (Mr D uses the whole egg and does an egg wash)
1 cup rice flour (we use normal flour)
2 teaspoons Chinese 5 spice powder - (buy that at the supermarket)
1 teaspoon salt
Peanut oil to shallow fry

Method
Boil the noodles until soft, approx 3 minutes. Drain and set aside in a bowl. Heat oil in the wok or frying pan over a high heat. Add the chillies and ginger and cook for 2 minutes. Add the vegetables, hoisin sauce, soy sauce and sugar and cook for 4 minutes or until veges are tender.
Toss through the noodles.
To make the crispy chicken, dip the chicken pieces into the egg white, then toss in the combined flour, 5 spice and salt. Heat enough oil in a saucepan to shallow fry the chicken and cook a few pieces at a time until golden.
To serve, place noodle mix on plates and top with the crispy chicken.

This serves 4 people, we just halve the recipe for the 2 of us.

Taken from the Donna Hay "Off the Shelf" book, definitely one of our most used books for quick easy meals! You definitely want this one in your collection. It really helped us to build our condiment collection and a well stocked pantry, so we could cook several scrummy meals without a big trip to the supermarket.