I have just made the most delicious dinner from the latest Donna Hay magazine and I loved it so much that I had to share it with you immediately! I whipped this dinner up in about 20 minutes and inhaled it in two.
This is just one of the many great recipes in the magazine. Actually, I can confidently say that this is one of the best editions of Donna Hay that I’ve seen in a while and will be making at least 80% of the recipes.
200g dried rice vermicelli noodles
1/4 cup (50g) rice flour
1 tsp Chinese five-spice powder
2 tsp sea salt flakes
3 x 200g chicken breast fillets, thinly sliced
2 tbs vegetable oil
2 cloves, garlic
1 long red chilli, sliced, plus extra to serve
Bunch of baby corn (optional)
Bunch snow peas (optional)
1 1/2 cups (375ml) chicken stock
1 tbs kecap manis (sweet soy sauce)
2 green onions (scallions), thinly sliced
Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
Place the rice flour, five-spice, salt and chicken in a bowl and mix to coat. Heat half the oil in a wok or large non-stick frying pan over high heat. Add the chicken and cook, in batches, for 2 minutes, stirring, or until cooked through. Remove and set aside.
Add the remaining oil, garlic, chilli and broccolini, corn and snow peas and cook for a further 1 minute. Add the stock and kecap manis, cover and cook for 2 minutes.
Serve with the chicken and noodles and top with green onion and extra chilli. Serves 4.
Do you read cooking magazines? If so, which ones?