After walking past the oh-so-enticing Asian market so many times, I decided to go in a few days ago. ...until I remembered that our stroller doesn't fit through the door and thats why I don't go in. Knowing full well that Sweet Pea is far to young to conquer the English streets all on her own, I strategically decided to push the buggy really hard through the door jam. Well, after turning and lifting the stroller all caddy-wampus (that was for you AB) we made it in. We still had the issue of meandering around huge bags of rice stacked on the floor but they directed me towards the back to the noodles. Oooooo...noodles. So that's what I got. What to do with the noodles? This recipe is my answer. It was well worth the endeavor (but I think I'll have Cheap go in next time).

This recipe serves 2, so you'll probably have to double it. If you have a large wok, even better. My little cast iron skillet gets quite jammed with this amount, so there's no way I can double it as of now.

Ingredients:
4 oz Chinese egg noodles, boiled in salt water
1 chicken breast, cooked and sliced (or raw and you can cook it with the veggies)
1 red pepper, sliced or 1/2 cup frozen pepper medley
1 small onion, diced
1/4 cup frozen chopped spinach
2 cloves garlic, finely diced
handful mushrooms (4 or 5), quartered
Sauce:
2 Tbs dark soy sauce
2 Tbs water (if using dark soy, if not just use more soy)
2 Tbs honey
1 teaspoon vinegar
1/2 teaspoon sesame oil (optional, I just had it on hand anyway)
1/4 teaspoon ginger
1/8 teaspoon cinnamon
pinch cloves
pinch cayenne

Peanuts or cashews for topping

Directions:
Pour round of regular oil in a hot skillet or wok and add onions (if using raw chicken, add chicken first and cook until almost done). Once onions are slightly translucent, add the rest of the veggies

While veggies are cooking, make the sauce and mix all the ingredients together.

Once veggies are pretty much cooked to likeness add the cooked chicken, cooked noodles and sauce. Mix together well and let simmer for a couple of minutes.

Plate up and top with peanuts/cashews. We so wanted chop-sticks with this, but alas, only had skewers...not the same. Maybe that's something else I should have bought...

Living in England, surrounded by Indian restaurants, I tried to give Biryani a go (learn about Biryani here: WikiBiryani). I needed to use some leftover curry paste and chicken breast. We were pleasantly surprised! Sweet Pea wouldn't touch it but I've now made this twice in two weeks, which says something. We're big fans of chutney and yogurt sauce (recipe at bottom) on the side, or else Biryani can feel a bit dry. Kind of a fun way to spice things up... hee hee... OK, I'm lame, I know...

Ingredients:
1 sweet potato, diced and roasted
1 onion, chopped and roasted
1 small red bell pepper, sliced or 1/2 cup frozen pepper medley
2 chicken breasts, cooked and diced
2 Tablespoons raisins
2 1/2 cups stock
1 cup basmati
2 Tablespoons favorite curry paste (I use Patak's which is sold both in US and UK)
2 cloves garlic, finely diced or minced
Topping:
2-3 Tablespoons lemon juice
1/4cup sliced almonds, toasted
1/4 cup torn fresh cilantro

Serve with store bought mango chutney and yogurt sauce (below)

Directions:
I roast the chicken, diced sweet potato and chopped onion together in the oven before hand

Preheat oven to 350F

Mix together sweet potato, chicken, onion, bell pepper, and raisins and put in roasting pan

Mix the stock, paste, and garlic until well blended. Then add uncooked rice

Pour stock mixture over veggie/chicken in the roasting pan and stir around until everything is evenly distributed

Cover the pan tightly with foil and put in the oven for 45-55 minutes or until rice is soft (might want to remix around 30 minutes so rice on top doesn't get crunchy)

Once rice is tender, take out of the oven and mix in lemon juice (and fluff Biryani while you're at it) Top with almonds and cilantro and enjoy!

I serve mine with store bought mango chutney and yogurt sauce. Make sure you add a sauce, I personally think the biryani needs a complement.

Yogurt sauce:
1/2 cup plain yogurt
2 teaspoons minced onion
1 teaspoon minced fresh cilantro or mint
pinch of salt
pinch of cayenne pepper