People often wonder what chefs eat on their day off. Here is one of Darren’s (from Delissi in Mount Maunganui) go-to dishes and a great way to use up all manner of veg or meat in your fridge.

1 packet 1cm wide rice sticks or any rice noodle

Special sauce
Mix together 3 tbsp oyster sauce, 2 tbsp ABC sweet soy sauce, 1 tbsp sesame oil (sweet chilli sauce can be added also or instead of)
200g chicken/beef/pork/fish/prawns/seafood — whatever you have!
4 cups stir fry vegetables (onion, carrot, capsicum, beans, courgette, mushrooms, bamboo, baby corn, bok choy, cabbage, broccoli, cauliflower, spring onion) again whatever you have or a bag of frozen stir fry veges.
cooking oil
cashews and a handful of chopped coriander optional

Cook or soak rice sticks or noodles as per packet directions. Finely slice whatever fast fry meat you are using or cut fish or seafood into slightly thicker pieces. Cut vegetables into thin strips so they all cook evenly and quickly.
In a wok or large fry pan heat till very hot, add a good splash of oil then add vegetables and stir fry quickly until onions are translucent and vegetables are bright and crisp. Remove into a bowl and put aside. Heat pan/wok till hot again, add a splash of oil then add seasoned meat/seafood and cook till coloured. Add vegetables and pre-cooked noodles and toss together. Add sauce and cook 2–3 minutes. A small amount of water can be added if you like it a bit more saucy. Finish with coriander and toasted cashews.

Noodles

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