- 2 small chicken breasts – butterflied and sliced thinly
- 1 bok choy, sliced thinly
- 2 garlic cloves
- 3 shallots, sliced into approximately 1 inch chunks
- 1 tsp minced ginger
- 1 tbs soy sauce
- 1/2 tbs rice wine vinegar (optional)
- 2 serves soba noodles (my favourite noodles)
- 2 eggs
- 1 tsp chicken stock powder
Sub the veggies for anything else you like and have on hand. I wanted to use what was fresh in my garden, so chose those options. I’m quite partial to bok choy given that it has both a dark leafy green which wilts through the meal, and a crunchy base for texture, so I tend to use it in most stir fries. You probably have your own favourites. This meal could easily become a vegetarian delight by omitting the chicken and swapping the chicken stock for vegetable stock. Simple!
- Seal chicken in a hot frypan or wok. Once it is sealed, add chilli, garlic, ginger and ginger. Stir fry for a minute.
- Add the vegetables and continue to stir fry until the chicken is cooked through and the veggies are just how you like them.
- Meanwhile, bring a pan of water to the boil, adding chicken stock. Add the soba noodles, cook until soft (approx 3 minutes).
- Drain soba noodes, then add them to the wok.
- Crack the eggs over the noodles, stir to combine.
- CONSUME THE DELICIOUSNESS.