Student Stir Fry, Grown Up-ish?!
A reminder that quick dinners can still be really good dinners. This one was a bit of a throwback to student life, although thankfully with slightly better ingredients and considerably less questionable decision-making.
I chopped up some chicken thighs, seasoned them and tossed them with a little cornflour before cooking so they got lovely and crisp. For the sauce I mixed heaps of garlic, hoisin sauce, coriander stems, chilli flakes, white wine vinegar and sugar, with a little cornflour and water to thicken everything up.
Then came organic udon noodles from the back of the cupboard and pak choy, which seems to have quietly become a member of our household given how often we eat the bloody stuff.
The noodles only needed a few minutes, then everything went into the wok together, very reminiscent of those hungover midweek university dinners where the entire cooking philosophy was essentially “put it all in a pan and hope.”
Finished with spring onions and sesame seeds, and that was dinner. Quick, sticky, spicy and delicious!
LYM🦩
