
Today's my wedding anniversary so to celebrate we've been out to Long Bay beach, where Dan proposed to me, for a swim. Precious moments. There's a bottle of champagne in the fridge we'll crack into at sometime soon but before that we've tucked into a hearty stir fry dinner. So delicious - we enjoyed this meal so much and I'm sure you will too.
Serves 4
3 tsp Sichuan peppercorns (I didn't find any so used normal black ones)
2 tbsp soy sauce
1 garlic clove, crushed
1 tsp grated fresh ginger
3 tsp cornflour
500g boneless skinles chicken thighs or breasts, cut into strips
100g dried thin egg noodles
oil, for cooking
1 onion, sliced
1 yellow capsicum, cut into strips
1 red capsicum, cut into strips
100g sugar snap peas
1/4 cup chicken stock
Heat wok (a large frypan is fine) over high heat, dry-fry the peppercorns for 30 seconds Remove them from the wok and crush with a mortar and pestle.
Combine the soy sauce, garlic, ginger, cornflour and ground pepper in a large non-metallic bowl. Add the chicken and toss to coat in the marinade. Cover and marinate in the fridge for 2 hours.
Bring a large saucepan of water to the boil, add the egg noodles and cook for 3 minutes, or until tender. Drain. Toss through a little oil to prevent them from sticking together.
Heat the wok over high heat, add 1 tbsp of the oil and swirl it around to coat the side. Stir-fry the chicken in batches over medium high heat for 5 minutes, or until golden brown and cooked, adding more oil when necessary. Remove from the wok.
Reheat the wok, add 1 tbsp of oil and stir-fry the onion, capsicum and sugar snap peas over high heat for about 3 mins, or until the vegetables are tender. Add the chicken stock and bring to the boil.
Return the chicken and egg noodles to the wok and toss over high heat until well combined. Serve immediately.















