Ingredients
-
2
-
1
-
1
-
1
-
2
-
1/2
-
1/2
-
1
-
1
-
2
-
2
-
12
-
1/4
-
1/2
-
2
Directions
Rainforest Roast Chicken, An Australian recipe winner from Paul Greene NSW , This was amazingly good! Note that since I’m a vegetarian, used substitute chicken strips for the meat Also, since used this recipe for the Australian Bush Tucker ZWT 5 challenge, I picked it for the lemon myrtle but had to substitute lemon grass because, as far as I know, you can’t get lemon myrtle in NYC Also, instead of plum sauce used hoisin, and instead of hokkien noodles (found in the refrigerator section I think, but not in my city at all) used dried bean noodles, and had to add some water (about 1 1/2 cups) to get them hydrated and cooked This turned out really, really well despite my substitutions I’d make this again, hands down My only complaint would be the leftover vegetables that I couldn’t use (bell peppers, aka capsicum, and red cabbage) Thanks for this!
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Steps
|
1
Done
|
Stir Fry Chicken Strips With Onion, Ginger, Garlic and 1 Tbsp Oil Until the Chicken's Cooked. Then Remove. |
|
2
Done
|
Add Remaining 1 Tbsp Oil, Capsicum and Carrot; Cook Slightly Then Add the Hokkien Noodles, Soy Sauce, Davidson Plum Sauce and Cooked Chicken. |
|
3
Done
|
Cook Until Noodles Are Hot Then Add Snow Peas, Red Cabbage and Lemon Myrtle, Stir Through. Garnish With Shallots and Serve. |
