Asian Mushrooms with Hokkien Noodles

(serves 4)

I think one of the keys to eating well is being as time-efficient as possible, and that's where cooking batch-lunches come in! It's always good to have a couple of easy recipes that you can pull together quickly with a couple of basics in the fridge, and make enough to bring for lunch for a few days. Saves you money and time during the day, especially if you have to eat on the go!

Dried shiitake mushrooms, fish tofu and marinated chicken are regulars in my freezer, and chinese cabbage keeps for awhile.. so all i really needed to buy was the noodles! Hokkien noodles are also low GI so quite the healthy and sustaining lunch!  

Prep time: 15 min
Cooking time: 20 min

Ingredients:
200g chicken thigh fillet
5-8 pieces fish tofu
1/4 chinese cabbage
4-6 shiitake mushrooms (rehydrated or fresh)
200g enoki mushrooms
1kg Hokkien noodles
handful of mini prawns
 2 cloves garlic
Sunflower oil
Salt
Sugar
1 tsp chicken bouillon

Marinade for chicken:
1 T Soy sauce
1 tsp Salt
1 tsp Sugar
1 tsp Cornflour

Sauce:
2 2T Soy sauce
1-2 T Sweet soy sauce
2 T Oyster sauce
1 T Fish sauce

Method:
1. Cut the chicken into thin slices and marinade in the soy sauce, salt, sugar and cornflour and set aside for at least 20 min. 
NB. It is always great to have some marinated chicken frozen in the freezer so you can just defrost it for a quick stir-fry!
2. Cut the chinese cabbage and shiitake mushrooms into thin slices. Cut the fish tofu into quarters. Tear the enoki mushrooms into small bundles.
3. Remove the hokkien noodles from the packet and soak in cold water for approx 10 minutes to get rid of some of the oil and to loosen the noodles up. Drain.

4. Heat a wok or pan with 1 T oil, add the mini prawns in the heated oil for 20-30 sec, then add in the chinese cabbage, 1 tsp salt, 1 tsp sugar and 1 tsp chicken bouillon . Stir-fry for 2-3 minutes until cabbage has softened. Remove from the pan.
5. Heat 1 T oil in the pan again, then add the chopped garlic and chicken and stir-fry until brown. Add in the fish tofu and stir-fry for 2-3 minutes. 
6. Add in the shiitake mushrooms and drizzle with some sesame oil, then add in the enoki mushrooms and continue to stir-fry until soft. Add in some soy sauce, sesame oil and some water to keep the mushrooms moist. Remove from the pan and clean the pan.

7. Heat the clean pan with 1-2 T oil then add in the Hokkien noodles. Toss for 2-3 minutes until it softens, then add the soy sauce, sweet soy, oyster sauce and fish sauce and continue to toss for another 2-3 minutes. Add in the cooked cabbage, chicken, fish tofu and mushrooms and toss through.
8. Serve with a sprinkle of sesame seeds!