Let me just say that what I have been most impressed with about these meals is that they are so easy to make. I usually look at a recipe and see a long list of ingredients and think "that is too hard" or "that is too much work". But really all of these meals have been so easy. And I am glad to hear that people have been trying them.
I made this for dinner the other night and it was good. Brett said that he thought that it was a little bland, but I liked it. I forgot to buy Parsley, so maybe that had something to do with the flavour. The original recipe is meatless, but I wanted to up the protein and so I added chicken. Also, I love mushrooms so I added the full amount it called for, but if you don't like mushrooms just scale it back to the amount you want.
I didn't take pictures along the way like I usually do, but it was all pretty straight forward. And I wanted to share it with you anyways. I'll just give you the recipe.
1 cup Milk
4 tsp Corn Starch
1pkg fresh Chinese noodles (I got mine in the produce section, the shanghai looking ones)
1 tbsp Olive Oil (ok, the recipe calls for it, but I used Pam)
1-2 chicken breasts
4 cups White Mushrooms (again, add the amount you want)
2 Garlic cloves, minced (or 1/2 tsp garlic powder)
1 cup Frozen peas
1 cup Prepare Vegetable broth
1/4 tsp pepper
1/3 cup Grated Parmesan Cheese
3tsp Fresh Parsley (or 2 1/4 tsp flakes)
Stir Milk into Cornstarch in small cup until smooth. Set aside.
Heat wok or large frying pan on medium. Add garlic and chicken. Cook until chicken is no longer pink. Add mushrooms. Stir-fry for about 4 minutes until mushrooms start to brown.
Add peas, broth and pepper. Stir-fry for about a minute. Stir cornstarch mixture. Add to mushroom mixture. Stir-fry for about a minute until sauce is boiling and thickened. Add noodles. Stir-fry till noodles are heated through.
Add Parmesan cheese and Parsley. Toss well. Serves 4.
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