I m adding recipes for dishes that are so easy to do, inexpensive
and leftovers can be frozen
I made this one and had made enough to freeze a few but
unfortunately my family loved it so much they had seconds.


Photo is mine

Ingredients:
2 x large carrots
3 x sticks of celery
2 x shallots
500g chicken thigh fillets
300g egg noodles I used Singapore noodles but any are OK or even steamed rice
2 teaspoons of mild curry
1/4 cup vegetable oil
3 tablespoons of soya sauce
1 tablespoon of honey

Method

1. Bring a large saucepan of water to the boil
When boiling drop noodles in and cook for 3 minutes. Drain and
rinse under hot water. This prevents it sticking together.


2. While water is coming to the boil , prep the vegies and chicken.
Cut carrots in half lengthways, then slice thinly on a slight angle
Slice the celery thinly abd spring onions.
Cut the chicken into small pieces roughly 5cm

3. Combine curry powder, 1 tablespoon of the soya sauce and 1/2
the vegetable oil. Add chicken and coat. Season with salt n pepper.
Heat a large deep frypan or wok over high heat . Add chicken and
stir-fry for around 5 minutes, then remove from heat. Put chicken on
a plate

4. In same frypan add remaining oil then add carrots and celery.
Stir-fry for 2 to 3 minutes

5. Add the chicken back into the pan,
Add the remaining soya sauce , honey and shallots
Stir through and cook for 2 to 3 minutes
To serve either put the noodles on a plate and top with stir-fry, or
gently mix the noodles through the stir-fry.


Note 1: thigh fillets is best for stirfry recipes, breast fillets become to
dry


Note 2: you can add other vegies corn spears ,zucchini, capsicum
but the combination I cooked was perfect


Note 3 : If you like more spice just add a little chili flakes.


Place left overs in containers I use the disposable Chinese
containers.


This dish is great for meal prep. Can be frozen for up to 3 months
Best to stick a label on stating what it is and date