IOH2: ROTISSERIE CHICKEN/BELLY PORK WITH NOODLES, Quick & Easy, Healthy & Delicious

Like takeaways without the prices with a little help from supermarket/deli friends
*IOH2 - I'm on Holiday, Too!

Rotisserie belly pork and chicken are a great treat -- we all need a little help when hunger can't or won't wait.  67goingon50 has no problem making occasional use of the cooked-for-you chickens and pork as long as they come from a reputable butcher and supermarket. 

Leftover meats can also be used in this recipe but re-heat before serving.    
  
To keep it healthy, two rules:

1. Remove the skin and all fat (if there are no cholesterol or weight issues, some skin is ok) 
2. Whatever else is served with the meat, there must be fresh vegetables 

The following noodle dishes take almost no time to prepare and should be on the table in 10 minutes. (See How to Use Your Noodle/s)


Rice Sticks with Green Beans & Crispy Pork -- an absolute stunner of a quick dish

26/9/15

1.  Cook 1 flat wheat noodle/ Ho Fun nest per person in softly boiling water 10 min.  

2.  Remove all fat from pork; shred into generous  bite-size pieces.
3.  At the 7 minute mark, add 80 gm top and tailed green beans  (or other quick cooking vegetables) per person to the noodles.
4.  When noodles and beans are ready, drain and rinse with boiling water.  Decant into a dish; lightly sprinkle noodles with oyster sauce. 
5.  Add pork pieces. Serve with oyster sauce on the side.
6. For extra flavour and crunch, sprinkle with toasted sesame oil and sesame seeds (opt).
7.  (Vegetarians and vegans can replace the meat with firm tofu, gently heated.)

Crispy Noodles with Cooked Chicken, Chilli Broccoli  & Gravy -- divine taste & texture contrasts 

6/10/15

1.  Pour boiling water over 1 fine or med egg noodle nest per person, leave 5 mins, drain and rinse. 

 2.  Stir-fry 80 gms tenderstem broccoli (bottoms trimmed) or other quick cooking vegetable per person 1-2 mins over high heat.  To speed up cooking, add a tbsp or two of water and cover pan.) Remove to a plate. 

3. Shred chicken into generous bite-size pieces.
4.  Either (i) make your own gravy or veggie gravy or (ii) heat ready-made chicken gravy or (iii) if you must, make a Bisto chicken gravy.  Add veg and chicken to gravy.  Keep warm.

5. Heat a good-sized frying pan and when hot, add a slick of peanut or other light vegetable oil.  Toss in noodles; arrange around the outer edge of the pan, like a doughnut, with a space in the middle. Reduce heat to med high; leave until golden brown and crispy on the bottom, checking at regular intervals that it isn't burning. (One part of your element may be hotter than another)  You are only crisping one side of the noodles. 

6.  When the noodles are ready, place a large plate on top of the pan and carefully flip it, so that the crispy noodle base is on top.  

7.  Carefully pour gravy,meat & veg mix into the middle, watching that the gravy doesn't slop over the plate edges.
8.  Serve with reduced salt soy sauce (Amoy or Pearl River Bridge) and finely diced chilli on the side

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These recipes have  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.