We got into stir fries for the last couple of days for some reason. Lots of veg hanging around and I also had just bought some Kecap Manis, an Indonisian soy sauce and was wanting to use it. Yesterday I used some barbq’d salmon I had in the freezer from Christmas. Today I poached a lot of chicken breasts and continued the stir frying theme using those this evening The surprise in these stir fries is some Sushi Ginger… not thai syle I know but delicious, stronger and warmer than root ginger and works wonderfully in these stir fries. If you don’t have it use the root but do try it next time with the Sushi ginger and see how it compares for you.
Serves 2
2 tbsp oil for stir frying
2 spring onions trimmed and chopped finely at an angle
1 clove of garlic finely chopped
1 red pepper deseeded and sliced at an angle into fine strips
1 small red onion thinly sliced
2 tablespoons of sushi ginger finely chopped
2 portion of rice vermicelli noodles soaked in water (gluten free)
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp kecap manis
Salt

Heat oil
Tip in the red and spring onion, and pepper. Stir fry for a couple of minutes
Season with some salt
Add garlic and sushi ginger and continue frying until veggies are nearly ready
Add chicken and stir in the noodles with a few tablespoons of water
Stir fry until chicken is warm and noodles are cooked
Season with the soys, fish sauce, lime juice and enjoy! Really lovely and even Eva ate a big bowl of it this evening.