Chicken and Broccoli Stir Fry with Egg Noodles

In honour of my engagement this week I thought I would share a recipe that I am lucky enough to have made for me, sometimes not cooking is fun too, by my amazing Fiance. This recipe is his own twist on one found in Gordon Ramsay’s Cookbook. Here is his recipe for Chicken and Broccoli Stir Fry with Egg Noodles;

Ingredients

• 200g of Wide Egg Noodles
• 250g of Chicken Breast Fillet cut into chunks.
• 4tbsp of Oil
• 2 Garlic Cloves, peeled and sliced
• 200g of Broccoli, cut in half lengthways
• 2tbsp of Soy Sauce
• 2 Eggs, beaten
• Sea Salt and Freshly Ground Black Pepper
• Wedges of Lime to Serve

Chicken and Broccoli Stir Fry with Egg Noodles

Method

1. If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)
2. Whilst the noodles are soaking heat a wok over a high heat and add a dash of oil.
3. Season the chicken with salt and pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked through.
4. Add the garlic and stir-fry for 30 seconds
5. Then add the broccoli and continue to stir-fry for a few minutes until tender; add the soy sauce to season.
6. When the broccoli is tender, remove the contents of the wok and set them to one side. Wipe out the wok, add a dash of oil and heat through.
7. Drain the soaked noodles.
8. Add the eggs to the hot wok, season and stir over the heat, allowing the bottom of the egg to cook.
9. Add the noodles and toss well, breaking up the egg as you do so.
10. Return the chicken and broccoli mixture to the wok and heat through, stir-frying over a medium heat.
11. Serve with 2 wedges of lime

I can vouch whole heartily that this recipe for Chicken and Broccoli Stir Fry with Egg Noodles is absolutely delicious. This recipe was for 2 but we usually use it to serve 3 or even 4 and no one goes hungry. The addition of the lime is really refreshing and compliments the noodles perfectly.

What are your favourite meals that are cooked by your other (or better) halves?

Broccoli Soup

As you all know I am on a quest to find new soup recipes and more specifically recipes that do not use cream or anything else with a lot of calories as a thickening agent. This task has not been as easy as I had hoped so I have been using my own brain to come up with delicious soups. Luckily using the first steps of my Potato and Chilli Soup I have found a good starting point for many a yummy soup. On the menu this week Broccoli Soup; and this is my recipe:

Ingredients 

• 1 Knob of Butter
• 1 Chopped Onion
• 1 tsp of Coriander
• 2 Chopped Cloves of Garlic
• 750g of Broccoli
• 800ml of Vegetable Stock
• 1 Pinch of Chilli Flakes

 

My Broccoli Soup Simmering

Method

1. Melt the butter in a large pan
2. Add the onion, chilli, coriander and garlic
3. Fry for 8 minutes until softened and beginning to brown
4. Add the broccoli and fry for a further 2 minutes
5. Pour in the vegetable stock and bring to the boil
6. Once boiling turn down the heat and allow to simmer for 20 minutes or until all of the ingredients are soft
7. Blend until smooth
8. Pour into a clean pan and reheat

Delicious Broccoli Soup Ready to Serve

Serving Suggestions

As always serve with freshly baked crusty bread

This recipe for Broccoli Soup is yet again another quick and easy recipe and most importantly a really filling low calorie meal. I also used frozen broccoli florets which means that this recipe can be made at any time without worrying about getting the ingredients, I will definitely be making this soup again.

If you have any soup suggestions or would like to guest post one of your recipes on my blog, I am going away at the end of the month and am looking for posts whilst I am away!