Everyone who knows me knows that I love a good Market. My favourite Market lately has been the Sunday Avondale Markets in Auckland. Only $2 parking at an old run down racecourse filled with gazebos of fresh produce bins, knock off clothing, accessories and fresh or dried seafood stalls - (the dried seafood stall is the best, the smell is for a strong stomached person only, but wow. the amount of dried seafood you can get is amazing.) It is a place to get everything for cheap. I usually get over a weeks worth of fruit and vegetables for $20.
I am one to thrive in a place like the Avondale markets as the culture, vast changing ethnicity and vibe is just electric. Rain, hail, shine these people are there smiling and ready to sell whatever produce or used goods they have for you. Many times I have had to pinch myself to realise I am in Auckland, NZ and not a small town off the beaten track in the middle of Asia.
If you were experimenting Asian cuisine this would be the market to get all of the fresh produce. I have seen vegetables I couldn't find in a local supermarket. Vegetables that I never knew existed and vegetables that are hugely discounted as they are marked at wholesale price.
This Recipe is completely created from my findings at the Avondale Market minus the Soy Sauce and Oil (which i'm sure you could buy there also) and would cost under $5 per serving easily.
The egg noodles were also sourced from a little gazebo that sold all sorts of dried noodles, beans, rices and pulses. I picked up a large bag of about 15 bundles of dried noodles for only $5 and when cooked, these noodles were as good as fresh noodles from shanghai.
Asian Chilli Chicken and Vegetable Stir fried noodles
A stir fry is a quick way of cooking ingredients fast. The food is coming into the party for a good time not a long time so you want to make sure they are hitting that hot pan creating some good colour and flavour. That pan needs to be HOT. You also want to make sure that all of the vegetables and individual ingredients are prepared and ready to throw in.
This recipe is super simple, absolutely delicious and a great end of week quick dinner to use up the veg in the fridge.
- 3 bundles of dried egg noodles
- 1 tsp salt
- 1 large chicken breast sliced
- 1 brown onion sliced
1 fresh red chilli sliced
- ginger grated
- 2-3 cloves garlic slicedoil
- 5 shiitake mushrooms sliced
- 1/4 Asian cabbage shredded
- 3 bulbs gai lan
- 2 carrots thinly sliced
- soy sauce
- Homemade chilli oil - click to see my recipe
- spring onion sliced
Bring a pot of water to boil with a tsp salt
Place the egg noodles in the pot and boil until cooked. Once cooked, drain in a colander and quickly cool down with cold running water. - This stops further cooking of the noodles and allows them to fry nicely. Leave aside.
In a hot pan with a little oil fry onion, chilli, ginger and garlic until fragrant. Next add the chicken. Try not to stir the chicken around just yet, let the meat brown.
Add the mushrooms, cabbage, gai lan and carrots. Toss around in the pan for a couple of minutes.
Finally, throw your noodles back in along with the soy sauce and chilli oil. Stir around the pan getting some good colour happening on the noodles. - Try not to over cook the vegetables as you still want crunch.
Serve and finish off with a drizzle of Homemade chilli oil and fresh sliced spring onions.
Optional toppings: fried shallots, fresh chilli , fried egg. fresh coriander.