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.
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.
ReplyDeleteI like the sound of the crispy chicken!
ReplyDeleteThese noodles look simple and delicious, like a normal night meal should be :D
ReplyDeleteCheers
Choc Chip Uru
I actually like rice noodles better!
ReplyDeleteIt sounds worth a try if you have the ingredients to hand :)
ReplyDeleteYes, the sound of the crispy chicken is obviously better than the reality!!
ReplyDelete