We decided to forego the noodles, this time, and microwave a couple of spuds instead, which was very nice. I snipped a couple of small, organic chicken breasts (around £3.00) into the wok with some oil, and stir-fried that until the outsides were sealed, then I added a pack of prepared mini vegetable (baby sweetcorn, sugar snap peas and broccoli stems); I also chopped in 3 or 4 asparagus spears and a large sliced mushroom at this stage.
The heat went up and down, and the lid was off and on, and I stirred until they were beginning to soften a little; finally, I chucked in a bag of beansprouts and shook on plenty of light soy sauce. The only other flavourings were black pepper and a shake of smoked paprika, so the lovely fresh vegetables and chicken could all be tasted distinctly, without being overpowered by a sauce. Total cooking time, about 15-20 minutes ... and that's with a "semi-detached" kitchen!!
V We've been down this road before ... a stir-fry is a great, healthy meal for vegetarians, too. Just look at all that lovely, nutritious and tasty veg! For protein, add some nuts or tofu (I've never cooked this, so I can't give any advice) or even some Quorn pieces/fillets that have been cooked separately (add these at the end of cooking, or they will become dry and unpalatable).
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