"Chow Mein"/ "Mee Goreng"

This recipe is about as legitimate as a fortune cookie... but it is delicious!

• Chicken Breast (1 lb or 500g)
• 1 Carrot (peeled and thinly sliced)
• 1 c Beans (or bean sprouts)
• 1 c Broccoli
• 2 Bok Choi (or 1 c spinach)
• Shallots/ Green Onions
• Ginger- Garlic Paste (you can make this by mashing up fresh, peeled garlic and ginger)
• Cilantro (Fresh!)
• 1 tbs Soy Sauce
• 1 tbs Peanut butter
• 1 tbs Oil
  
• 1 hot pepper (jalapeno or thai chili) finely sliced
• 1/2 c water (optional)
• Angel Hair Pasta/ Spaghetti Noodles (1 or 2 packages, this stuff goes fast!)
  

To prepare your stir-fry
• Put a large pan of water on to boil
• Peel mash up garlic and ginger (or open the jar of garlic/ginger paste)
• Finely slice the chilli and all vegetables
• Slice the chicken into finger-sized strips and lightly season with salt and pepper
• Cut the ends off your green onions and finely slice
• Finely chop Cliantro
• Halve the bok choi lengthways
• If using the mushrooms, either tear into pieces or leave whole


To cook your stir-fry
• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a bit of oil
• Stir in the chicken strips and cook for a couple minutes, until the chicken browns slightly
• Add the veggies (hardest first) then add ginger, garlic, chilli, 1/2 of the cilantro and 1/2 the green onions
• Stir-fry for a minute or two then add Peanut Butter
• Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes no longer (or very al dente if using Spaghetti noodles)
• Remove from the heat and stir in 2 tablespoons of soy sauce
• Halve the lime, squeeze the juice of one half into the pan and mix well
• Drain the noodles and bok choi in a colander, reserving a little of the cooking water if the sauce looks too thick
• Stir in the noodles and bok choi, Mix Well!
• Serve with lime wedges and a bit of cilantro on top (and Sriracha on the side)