Crispy Noodles with Protein, Chilli, Veg & Gravy : protein leftovers, wallet friendly,

Easily create this rich crunchy Chinese restaurant favourite at home... 

updated jan 25; original 2015  

 The Chinese Sunday lunch?? Crispy Noodles with protein, veg & lots of gravy

What's your favourite comfort/indulgence food at your family Chinese restaurant?  Before we all became so cholesterol concscious, the Blogger's was Crispy Fried Noodles with Chicken Veg and Gravy.

It isn't possible to produce a low-fat version but 67's offering is definitely lower in fat. It is also wallet-friendly, using up leftover proteins (especially after Christmas and Easter), and has plenty of fibre rich veg.

Cost: min £1-2.50 depnding on leftovers (jan '25)

Feeds:1 but multiplies easily 

Ingreds per person:

1 nest noodles

50-100g cooked meat

min 80 gm easy cook veg: green beans, mange route, tender stem broccoli, small cauliflower florets or carrot sticks OR frozen veg

scant 2/3 cup gravy either (i) leftover meat gravy OR (ii)leftover or freshly made mushroom gravy OR (iii) if you must, Bisto granules 

Method:

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

2.  Shred cooked chicken, beef, pork, lamb into generous bite-size pieces. 

3.  Stir-fry 80 gms quick-cooking vegetable (green beans, broccoli, carrots sticks, mange toute, bak choy) per person (or frozen veg) 1-2 mins over high heat, adding a tbsp or two of water and covering pan. Pour into a dish; set aside.

4.  In a medium sized pan, either (i) heat ready made leftover meat gravy OR (ii) make your own vegetarian mushroom gravy OR (iii) if you must, Bisto gravy.   Add veg and chicken to gravy.  Keep warm.

6. Heat a good-sized frying pan and when hot, add a slick of peanut or other light vegetable oil - not too much.  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 (5-10 mins), checking for burning at regular intervals. (One part of your element may be hotter than another)  You are only crisping the bottom/base of the noodles.) 

6.  When the noodles are ready, place a large deep plate on top of the pan and carefully flip both over; the crispy noodle base will be on top.  

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

 

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These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.