Fabulous dish made with fresh and soft Singapore Noodles from Sainsbury's. First I julienned one white and one red onion, cut the peppers into strips, diced the two chillies, diced the root ginger, and crushed some garlic.
The chicken meat came from a steamed chicken thigh (deskinned), which spent the day before the preparation of this dish in the fridge. The groundnut oil (peanut oil) was heated to a high temperature in the wok, and the both the onion and the chicken meat were added.After which the heat was turned way down (I've mentioned before that my electric hob has a high degree of heat latency, meaning it takes a while to heat up and to cool down). Stirred continuously for about three minutes, and then the other vegetables and the cashew nuts were added.
The mixture of chicken and vegetables was cooked for another four minutes, stirring frequently.
The heat was turned up high before I added the noodles, and then turned down again immediately afterwards. Stir together continuously for another three or four minutes, until they are thoroughly heated.
Serve on a spiral of dark soy sauce. Delicious, and a trip down memory lane.
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