12 minutes to eat, and 400 back copies of vogue to consume. this happened...
4 mini chicken bits fried in a bit of oil and torn into even smalled bits1 courgette peeled into long thin ribbons with a potato peeler
2 big handfuls of spinach chopped into strips1 packet instant noodles
2 small cloves of garlic and a small lump of ginger finely grated and soaked in about 2 tablespoons olive oil1 miniature fennel bulb sliced
1 shallot thinly slicedsmooth peanut butter
sweet chilli saucesesame oil
With the garlic and ginger soaking in the oil get on with chopping all the vegetables otherwise you have to do terrifying speed cooking which is too stressful and always ends up burning.
fry the garlic and ginger in about 2/3 of the oil in which its been soaking for about 30 seconds then quickly throw in the chicken, fennel, spinach and courgette and stir fry for a few minutes. meanwhile (you may have to employ a sous chef at this point if like me you can't handle the speed cook) mix together peanut butter, sweet chilli sauce, sesame oil soy sauce and the left over garlic and ginger infused oil. I used about 1 dessertspoon of peanut and chilli and slightly under a teaspoon of the others but it completely depends on your taste, add more or less as you require then pour the whole lot in the wok with the noodles and fry for a further few minutes. serve with strips of cucumber and chopped peanuts.