What I cook Today

Lunch - Chicken Noodle

Dried Egg Noodle

500 ml chicken stock
100 ml of Coconut cream milk to be mixed with additional 50 ml of water
2 cm ginger - sliced finely
3 garlic cloves - chopped finely
1 bunch spring onion - white part and green part separated, chopped for white and sliced for green
1 Red Pepper - chopped
200 gram chicken breast - diced
2 tbsp of peanut butter
4 tbsp of green peas
2 tbsp thai red curry paste

Directions:
1. Heat oil in preheated wok and stir fry chicken for 5 mins till light brown
2. Add Ginger, Garlic and white part of Spring onion, stir fry for 2 more mins
3. Pour in chicken stock, coconut milk, peanut butter and thai red curry paste and stir continuously. bring to boil
4. Simmer and add in spring onion (green) red pepper and green peas
5. Add in egg noodle, bring to boil and simmer again.
6. Ready to serve.


Prior to cooking:
Please soak your dried egg noodle in hot water for 3-5 minutes and drained

For Dinner

Cream Chicken Macaroni

1 pack of Cream Mushroom (powder)
150 ml of hot water
1 tsp salt
2 shakes of pepper
1 tbsp oil
1 large onion (Sliced)
1 red chilli deseeded and sliced finely
4 cloves of garlic
1 baby corn
4 tbsp green peas
200 gram chicken breast (diced)
3 tbsp of parmesan cheese

Directions:

1. Heat Oil in pan
2. Stir fry garlic, onion and chilli for 2-3 minutes till fragrant
3. Add in chicken and stir fry for another 3 minutes
4. Pour in mixture of cream mushroom (campbells) (prior to this, please prepare cream mushroom mix with hot water)
5. Bring to boil before simmer and add in green peas, parmesan cheese and baby corn
6. Simmer till soup thickens slightly - adjust with salt / pepper if desired
7. Mix Macaroni together with soup
8. Serve

Prior to cooking:

1. Boil macaroni
2. Mix powder soup with water

Notes:
Recommended to put in button mushroom if any
amount of water and powder can be adjusted depending on number of servings - above is for 2 only.