File this under “Practical food”. You can make this in less than fifteen minutes on a weeknight, and then it also tastes excellent in your lunchbox the next day. I’m eating this on my lunch break as I type and I promise you – it is good.
The inspiration from this came from Bottlegreen, who sent me some of their cordials. The elderflower I used in drinks – it goes particularly nicely with Prosecco, and reminds me of the time the lovely Lauren and I got drunk on Prosecco and elderflower with brunch to celebrate my engagement. We ended up staggering round Crouch End at 11am, unable to stand up unsupported. Good times.
The strawberry cordial came with a recommendation to drizzle it over desserts and ice-cream. I duly did this, and it was very nice indeed. It’s also good to add to lemonade, or cocktails if you want something alcohol, to add another layer of sweetness and flavour. But it was the lemongrass and ginger cordial that interested me the most, as it came with recommendations to use it for cooking with. Bottlegreen recommended I use it as a marinade for salmon, but not liking fish I decided to put it in a chicken stir-fry instead.
The result was delicious.
Garry, who is so used to me experimenting with new and tasty flavours he doesn’t really comment on what I cook any more, but even he was making yummy noises and making a point of saying that this was really, really good. I’m delighted to hear that he enjoyed it, but isn’t it just typical that you get nothing for the meals you slave over and praised for the recipe that took you a few minutes where the majority of the work comes from a bottle?!
However, whilst getting the links for this post I noticed that the newest flavour is pomegranate and elderflower, which I’m dreaming about drizzling over beef with orange zest and slow-roasting it. Watch this space…
- 3 chicken breasts
- Ginger and lemongrass cordial (see notes if you don't have this)
- 4 nests of dried egg noodles
- Stir fry veg - either buy a pack of ready prepared veg or have a mix of small broccoli florets, sliced peppers, thin strips of carrot, mangetout, spring onion, sliced cabbage etc
- Cut the chicken breasts into strips. Drizzle over the cordial and leave to marinate for at least an hour, turning occasionally. It's best to do this the night before and leave them in the fridge
- Cook the noodles according to the packet instructions
- Heat a large wok to high and drizzle with oil. When it's hot, add in the chicken strips and cook for around five minutes until browned
- Add the vegetables and drizzle over the marinade for the chicken. Cook for five minutes more, stirring frequently. Add the drained egg noodles and stir to evenly combine, then serve
- You can make your own marinade by mixing 1 stalk lemongrass (peeled and chopped), a teaspoon of ground ginger, 1 garlic clove, a couple of tablespoons of oil, 5 tablespoons of vegetable stock and 2 tablespoons of soy sauce.