I love days where I have enough leftovers to last me for one entire meal!! Today’s #breakfast was a simple grilled cheese sandwich with 3 mini omelettes on top, a mix of leftovers from the previous days for #lunch and #dinner was chili garlic noodles with chili chicken. I absolutely love the way my chili garlic noodles turned out and you must try them when you get a chance!
Scroll below for the recipe to my awesome dinner and some pictures of #day3
BREAKFAST- GRILLED CHEESE SANDWICH & MINI OMELETTES
This was the quickest concoction for a well filling breakfast while getting ready for my early morning meetings. My multi purpose non-stick pan is really coming in handy for our breakfasts.
LUNCH- LEFTOVERS (Chicken mince, chicken rolls stuffing and bhindi)
Refer to the bottom right quadrant of the first picture in this post. All I did was heat up leftovers from the last 2 days and serve them hot with rotis. We ate the chicken mince with pavs (bread) today and it was surprisingly tasty! We all need to improvise a bit when it comes to work days and thus leftovers always do the magic for me :)
DINNER- CHILI GARLIC NOODLES & DRY CHILI CHICKEN
Ingredients for chili garlic noodles:
2 packets Ching's hakka noodles
2 medium sized onions sliced into thin long pieces
1 large capsicum sliced into thin long pieces
3 green chilies slit in half
1 tbsp cut onion leek
2 tbsp minced garlic
1 tbsp vinegar
1 tbsp soya sauce
1 tbsp chili sauce ( I used sriracha)
1 tsp black pepper
Salt to taste
Recipe for my super chili garlic noodles:
Step 1: Boil the noodles and keep aside to cool
Step 2: Heat oil in a pan and fry the garlic along with the onions.
Step 3: Once the onions turn translucent, add in the capsicum and green chilies and fry. Let the capsicum remain crunchy and then add in the vinegar, soya sauce and chili sauce and mix well.
Step 4: Pour in the boiled noodles and use a pair of tongs to mix it well in the sauce. Add salt to taste and pepper
Plate up!! Serve hot with onion leeks as garnishing
Ingredients for dry chili chicken:
250 gms chicken fillet cut into cubes
1 capsicum cut into 1 inch squares
1 medium onion cut into 1 inch squares
3 green chilies slit in half
1 tbsp vinegar (1 tsp for the marinade and 1 for the sauce)
1 tbsp soya sauce
1.5 tbsp chili sauce (1/2 tbsp for the marinade and 1 for the sauce)
1 tsp minced garlic
Recipe for my version of dry chili chicken:
Step 1: Marinate the chicken pieces in a bowl with vinegar, chili sauce, salt and soya sauce
Step 2: Heat oil in a pan and fry the minced garlic.
Step 3: Add in the onions and let them cook. Then add in the capsicum and green chilies. Let this cook for a few minutes.
Step 4: Add in a tsp of vinegar and 1 tbsp of chili sauce to this and stir well.
Step 5: Pour in the marinated chicken to this and fry the chicken well. I didn't have corn flour, but this gives the chicken a nice crispy coating so try to use it in your marinade, if you have some at home.
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