Weeknight dinners for one used to be such a struggle. When Jesse first started doing overnight pairings, more often than not I resorted to oatmeal or toast for dinner.
Accepting the reality of being married to a pilot, I am much more competent these days, and it all comes down to preparation. The fridge is always stocked with eggs, mushrooms, feta and green veges. Omelettes are a weeknight staple, sometimes becoming more quiche-like when I’m feeling ambitious, or a one bowl stir fry, such as Pad Thai.
This dish was a variation on the usual – still using the staple eggs, mushrooms and greens, I added a leftover chicken breast and Chow Mein noodles. Voila! A simple dinner for one turned surprisingly substantial and satiating.
Chicken Chow Mein
3 mushrooms, sliced
1 green onion, diced
1 garlic, crushed
a couple of broccoli florets
1 chicken breast, diced/shredded
2 tablespoons chicken stock (or water)
dash soy sauce
dash fish sauce
cabbage, shredded (or spinach)
Chow Mein noodles, dried
toasted peanuts, chopped
Bring a saucepan of water to the boil. In the meantime, heat a stir fry pan over medium heat and lightly grease. Light whisk the egg, add a dash of soy sauce and pour into pan, swirling to coat the base. As the top begins to firm, roll the ‘omelette’ up and transfer to a plate. By now the saucepan of water should be boiling. Toss in the Chow Mein noodles and set a timer for 3 minutes. Heat a dash of sesame oil in the pan and add the mushrooms, green onion and garlic, and stir fry. Toss in the shredded chicken and broccoli. Mix together the stock, soy sauce and fish sauce and pour over the chicken and veges. Add the shredded cabbage or chopped baby spinach. Drain the noodles, add to the pan and toss to coat in the sauce. Serve with the peanuts sprinkled over.