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.
INGREDIENTS
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
500g broccolini
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
METHOD
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?
{ 2 comments… read them below or add one }
I made this last night and it’s every bit as good as you said. I’m having the left overs for lunch today, can’t wait. This meal will be on the rotation list in my household. Quick and easy, love it.
Ohhh I love food magazines my fave at the moment is the SBS Feast! Sweet paul magazine online too is amazing!