The golden syrup came out in a great big blob when the lid just popped off... so I'd estimated the quantity. Teaches me to buy sauce bottles from $2 shops!! When it comes to a noodle dish, I really do miss that smooth texture of the sauces on the noodles. I hoped I could replicate this and I think I got it!!
- 500g chicken breast
- 1-2 tabs canola oil
- 1-2 garlic cloves - crushed
- 1 carrot - finely sliced - matchsticks
- 2 sticks celery, finely sliced
- bamboo shoots - sliced into matchsticks
- snow peas - sliced roughly diagonally
- 100-125g raw cashews
- 2 spring onions - finely sliced diagonally
- 1 tab corn flour
- 1/2 cup water
- 2 tabs golden syrup
- 1 tsp sea salt
- Pre-heat TMX on Varoma temp for 2 minutes on Speed 1
- Add garlic and set to Varoma temp for 7 minutes, reverse speed 1, then after 1 minute, while it continues to cook...
- Add carrot, celery, bamboo shoot through hole in lid
- Meanwhile, in fry pan, brown chicken
- Add cashews to TMX through hole as it continues to stir fry
- Combine corn flour, water, golden syrup and salt in a small bowl and have it ready to go in
- Add cooked chicken through hole
- Add Snow Peas, Spring Onions as it continues to cook in TMX and, finally add corn flour mixture
- Allow to cook a further 3-5 minutes to get really well combined
- Serve over wide rice noodles (with no colours, preservatives etc)
WowWowWow!!!! Even I had seconds. The Breatharian didn't have any, but that's par for the course. Ms D & C absolutely inhaled it... Ms C again declaring it the 'best dinner ever'! Honestly, she's going to have to tone it down a tad. There's just no in between with this one. :) Mr frillypants also loved it. I only missed out on thirds because I was stuck under a feeding baby. For this meal I also put the bowl on the table with it all mixed in and everyone got to serve their own seconds and thirds. They enjoyed doing this and meant they didn't need to wait while I fed Mr JA.
No tweeks... it was scrummy yummy!!! Obviously you could make it with whatever veg is in the fridge, but I think it makes it more special to use a different 'set' of veg for a different 'cuisine'.