This week, my pick for Wednesday with Donna Hay was Stir-Fried Noodles with Crispy Chicken. The recipe is from Off the Shelf, but has also been posted online here.
I couldn't find wheat noodles (as the recipe calls for), so I used rice noodles instead. I don't think I coated my chicken thickly enough, as it certainly didn't develop a crispy outside. In fact, I liked the latter batches of chicken that I coated and stir-fried better than the shallow fried version called for by the recipe. The Chinese five spice still gives it a nice flavour.
This dish was nice enough, but not much different from what I would normally make for my usual stir fry but with less vegetables. It is probably not a repeat.
To see what Margaret and Sarah thought of this dish, visit their websites.
6 comments:
It was the noodles that I liked. And I liked the lighter rice flour for dredging rather than the AP flour. All in all, okay.
I like the sound of the crispy chicken!
These noodles look simple and delicious, like a normal night meal should be :D
Cheers
Choc Chip Uru
I actually like rice noodles better!
It sounds worth a try if you have the ingredients to hand :)
Yes, the sound of the crispy chicken is obviously better than the reality!!
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