I hadn't had a moment to plan for her visit, however, and was somewhat taken aback when she told me on arrival that she was the envy of everyone in her youth movement tour group as they were sure she'd be treated to gourmet food at every meal.
Talk about pressure!
In truth I was so caught up in testing recipes for my upcoming 'Tapas & Small Bites' workshop that I didn't really have the time to dedicate to meeting her expectations but I didn't have the heart to disappoint her.
Fortunately I was able to conjure up this Chicken & Vegetable Noodles & Cashew Stir-fry in a matter of minutes and I deposited Shayna back at the bus stop on Sunday morning with a full belly and my reputation intact!
Welcome in 2009 in Delicious! style by treating your family to this fast and fabulous dish today.
SET YOUR STOP-WATCH CHICKEN & VEGETABLE NOODLE STIR-FRY
400 grams egg noodles
400 grams chicken breast strips/beef strips
2 tablespoons soya sauce
2 tablespoons Thai sweet chilli sauce
3 tablespoons sunflower oil
8 spring onions, chopped
1 large red pepper, sliced
1/2 cup sliced white mushrooms
1/2 cup broccoli florets
1/2 tin baby corn, sliced
1/4 cup mushroom stock
1/4 cup Thai sweet chilli sauce
1/4 cup soya sauce
1/2 cup toasted cashew nuts
1: Cook noodles in boiling water for 5 minutes or till just done then drain well.
2: Toss chicken/beef in 2 tablespoons each soya and sweet chilli sauce, add oil to wok or large frying pan and stir-fry till just done then remove.
3: Add a little extra oil and stir-fry vegetables for a few minutes then add mushroom stock, chilli and soya sauces and stir-fry for a few more minutes.
4: Add noodles and chicken/beef and toss till heated through.
5: Serve in bowls topped with cashew nuts.