Growing up in Manchester as a kid I was surrounded by an array of cuisines, from Indian, Greek, Jamaican, to an Irish Fry, but for some reason Chinese food was always a mystery, until one fateful day when I visited my cousins during the summer holidays.
My family were foodies, before the word foodies even came about, my uncle was well travelled and always ate foods I never tried before.
To me and my little family, Chinese food was weird, where was the bloody sauce?! Everything seemed dry and even more weird were noodles. A dish to an Indian who had never seen this before was completely alien and strange!
What was this?
They looked like worms! Even though we ate spaghetti on toast this was still very strange to me.
So, it was a Friday night, and my uncle and aunt had a corner shop, (what a cliche I know) and like good kids we had to wait for the shop to shut before we could eat dinner. In the meantime, we discussed, whether it was going to be a curry or fish & chips, with peas, and gravy, but my uncle wanted Chinese and I wasn't happy. Luckily the chippy was also a Chinese dual role takeaway so we could have both. I remember my uncle, like all my family, always ordered too much food.
Now we had all the usual items from the chip shop, and extra scraps as they were always free. But then my uncle opened up the Chinese takeaway and I didn't recognise anything, to be honest I was little scared of it, and thought no way am I eating that!
Well, my uncle is a character and he somehow convinced me to try something, the only thing I thought I would try was the chicken curry! Yes, I know funny that we had a curry from the Chinese, but my uncle loved it. My uncle dished me up some of the curry and to my surprise these noodles made it on to my plate.
They were Singapore noodles, chosen, like a lot of things in my family, because they were meant to be spicy! Always a good start for the Indians.
So, there I was staring at this plate of worms and thinking no way!
Well eventually I gave in, and I tried them. OH MY GOD! HOW GOOD WAS THIS FOOD?
I remember this food moment in my life I will never forget the flavours, the taste, everything! With that, I tried everything and boom! My love for Chinese food began.
So, guys please enjoy my latest recipe using my Chinese star anise blend & the Asian sensation sauce.
This dish is fast, fresh and a little bit spicy for that Singapore touch. Enjoy!
- 320g ready prepared stir-fry vegetables
- 300g noodles—cooked 2 boneless chicken thighs—cut into strips
- 2 tbs oil of your choice (olive oil is not recommended)
- 2 tsp sesame oil
- 1 tbs dark soy sauce
- 2 tsp heaped Chinese Star Anise blend
- 1 tsp heaped Classic Curry blend
- 1 tbs Asian Sensation
- Fresh coriander
- Add oil, and sesame oil to the hot wok and when smoking hot add the chicken and cook for 3 minutes.
- Add half of the prepared stir-fry vegetables, stir –fry until wilted
- Add the noodles and stir-fry quickly
- Keeping the mixture in the wok moving, sprinkle from a height the spices.
- Add the soy sauce and Asian Sensation and combine thoroughly.
- Cook for a further 5 minutes
- Serve garnished with a sprinkling of fresh coriander.