Hi foodie followers!

It’s been a while since my last foodie post, but I’ve gotta say, having had a strep throat, recovering, then developing a chest infection in the same week… has knocked me for 6!

Still managed to buck-up and go to work, but as a doctor, I find that when you are sick – you can’t win.  If you take a teaspoon of cement and front up to work, not only do you feel dreadful and take longer to recover, but you also risk infecting your patients… HOWEVER, if you call in sick and cancel your clinics – people get really angry and complain!!

So I did what I could this week, went to work but gave my patients the option of opting-out and rescheduling (and not potentially getting infected) or keeping their appointments. Unfortunately it meant I recovered for a grand total of one day, before I developed a dreadful chest infection that is finally clearing up today.

 

BUT I did have an RDO this week – which was SOOPER exciting!!!  It gave be a bit of breathing space since I was sick, and since some silly person accidentally cut a Telstra cable to our suburb we have had no internet at home for 6 days, meaning I couldn’t even log on to my computer to do work!!  Hooray (and also boo as now there is a backlog of work, but oh well..)!

So I spent the day running round like a headless chook, finishing what I could of my Christmas shopping, getting a few little things from a local seller (succulent plants, my new obsession), ducking into Bunnings, the chemist, doing a little bit of gardening and cooking dinner. I posted pics of the noodles I made earlier in the week and a few people asked for the recipe.

It was totally made up on the spot with whatever I could find in the fridge… but it was yummy. Don’t get all devastated if you are missing an ingredient or two – you can substitute in something else, or you may not even miss it much if you leave it out altogether.  This is the beauty of Asian cooking!

Let me know if you try it!!

 

INGREDIENTS

Sauce:

• 1 brown onion finely chopped
• 3 cloves garlic crushed (or a big tsp of the bottled stuff)
• 4cm ginger – microplaned (or 2 big tsp of the bottled stuff)
• 2-3 big glugs of oyster sauce
• 4-5 shakes of sesame oil
• 1 tbsp of Chinese cooking wine
• 2-3 splashes of soy sauce
• 2 heaped tsp of corn flour mixed with water
• 3-4 chicken thigh fillets sliced
• 200g diced bacon
• 150g sliced char-siu pork
• Half a bunch of coriander, stems chopped finely and separated from leaves (kept aside)
• 3-4 shakes of white pepper (to taste)
• Freshly ground black pepper to taste
• 1-2 tsp fish sauce
• Vegetable oil for shallow frying
• 1 can of light coconut cream
• 1 can of sliced champignons
• 1 cup of fresh broccoli florets (or whatever other vegies you want – sliced carrot/cauliflower/beans/snow peas/sugar snap peas etc etc)
• 2 spring onions – chopped (garnish)
• 2 tablespoons of crunchy fried shallots (bought in a packet at the supermarket – to garnish)
•  3 Roma tomatoes – kept raw, seeds and inside goop scooped out, and the firm flesh diced (I just did this for colour as I had no red capsicum, but it actually was really nice and added a freshness to the dish!)

Noodles

• 3 cakes of egg noodles
• 2 medium zucchinis shredded into zoodles

 

METHOD

1. Heat 3 tbs of vegetable oil in a wok and add onion, coriander stems, ginger and garlic – fry until aromatic
2. Add chicken and bacon and fry until browned
3. Add oyster sauce and sesame oil and stir through meat
4. Add char siu pork (don’t need to add this at start as already cooked)
5. Add Chinese cooking wine, soy sauce, fish sauce and then light coconut cream
6. Add champignons, half the coriander leaves, other vegies (eg broccoli)
7. Add shakes of white pepper then season with black pepper to taste
8. Simmer for 3-4 min then add corn flour and water and bring to boil – stirring to thicken

Noodles:

1. Prepare noodles as per pack instructions
2. Pour boiling water over zoodles and sit for 1 min to soften and then remove and rinse under cold water – add to noodles in a big serving bowl

Pour sauce over noodles, top with chopped fresh spring onions, tomatoes, fried shallots, remaining fresh coriander leaves

Serve immediately

 

Yuuuuuummmmmmm!!!!

Post me a pic if you do it!!

 

Catch you Monday!!

 

xxDr Megs