I want to add some recipes for dishes that are so easy to do, inexpensive and leftovers frozen .
I made this one two days ago and made enough to freeze a few but unfortunately my family loved it so much they had seconds.

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
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. Thus 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

Add the chicken back into the pan,

Add the remaining soya sauce , honey and shallots
Stir through and cook for 2 to 3 minutes

5. 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

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 container with what's inside and date

 

[Sethia Soliman]

I want to add some recipes for dishes that are so easy to do, inexpensive and leftovers frozen .
I made this one two days ago and made enough to freeze a few but unfortunately my family loved it so much they had seconds.

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
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. Thus 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

Add the chicken back into the pan,

Add the remaining soya sauce , honey and shallots
Stir through and cook for 2 to 3 minutes

5. 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
If you like more spice just add a little chili flakes.

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

This dish us great for meal prep. Can be frozen for up to 3 months.
Best to stick a label on container with what's inside and date

View attachment 5517

AAAAAA! This is awesome. I'm a huge fan of stir fry Thank you, thank you, thank you!