September 16, 2016
Fabulous Friday Flavour: Broccoli and Shredded Chicken Fried Noodles
The kids needed their noodle fix! An easy way out was, for me to buy a bunch of instant noodles that can be made in mere minutes and that would be the easiest meal ever.
While we enjoy eating instant noodles (and mainly only those from Singapore), it’s something that we do only very occasionally.
With the kids, we tend to be a little bit more restrictive of them eating instant noodles for they are not the most nutritious of meals. We do, however, admit to indulging them every once in a while; but only eating a few spoonfuls and nothing more.
Me being my mother, it’s hard to deny the kids’ request for certain food they want to eat. It’s just how my brains are wired with no room in my heart to say no to food request.
So a healthier version was made using only fresh ingredients mixed with chicken pieces that were boiled with bay leaf and ginger before being shredded :
A simple, home-made fried noodle dish that yes, would take a little longer to make and still using dried noodles, but that was compensated with loads of other nutrients and healthier flavours.
It’s got meat and greens seasoned with wholesome natural flavours. Best of all, this noodle was made with love. I’m taking this dip over to #FiestaFriday. Make sure you mosey over there as well. Enjoy!
- 2 chicken breasts
- 1 bay leaf
- Half an inch ginger (to be used for the chicken)
- 1 medium onion, chopped fine
- 1 garlic, pressed
- Half an inch ginger, chopped fine (to be used as base for noodles)
- Half a candle nut, finely chopped
- 1 cube chicken bouillon
- Half -1 head broccoli, cut into small florets
- 300g beansprouts (cleaned)
- 3-4 blocks of noodles, boiled and drained
- 2-3 sprigs of spring onion, chopped
- A handful of dried shallots for garnish
- 2 tbsp olive oil
- Pinch of salt
- Boil chicken with bay leaf and ginger with a pinch of salt till cooked. Then shred to pieces and keep aside. Keep the broth for later use .
- Boil the noodles. Drain and set aside
- Heat a deep pan with olive oil. When the oil is hot enough, saute shallots, ginger, garlic and candlenut for a few minutes. Then add in the stock with 1-2 ladles of broth from the chicken. Mix well
- Add in the shredded chicken to the mixture. Stir and add in broccoli. Add more broth if you prefer your noodles a little wet
- Stir fry for about 2-3 minutes, then add in the noodles, beansprouts and spring onions
- Cover for about 2 minutes and mix it all up
- Serve hot. Garnish with dried shallots
- You need not add more salt to the noodles as the bouillon would usually be salty enough and you can always substitute broccoli with other types of greens
Join in the fun as well and add your link to take part in the challenge!
I’d like a bowl of that too! Will you cook it for me, pretty please? 🙂
But, of course!!! I’ll make sure you have extras too! 😀 x.
This looks so much yummier than store bought noodle dishes and healthier, too. My kids also love the instant noodles, but they are a very rare “treat” around our house. Thanks for sharing this recipe at Fiesta Friday!
I think so too! 😉 Thank you for stopping by, Natalie! 😀
You had me at broccoli and then you said fried noodles…Mmmmmm!!!
😀 😀 😀 My guess is you’ll probably get addicted to them. Thank you for stopping by Kitty! 🙂
This sounds delish! I’ll take a bowl 🙂
I’ll give you two! Or three. Hehhheee! Thanks for stopping by, Sarah! 🙂