You know, it’s one of those lazy and under-the-weather days. Also, almost-nothing-left-in-the-fridge days. I was going to resort to a cup of hot chocolate to drink off my hungry evening. But, the appetite for a dinner wouldn’t give in.
In the fridge and freezer, I started my quest of food search. To my surprise, there are a few fish fingers stucked in the corner. Gradually, more ingredients came to light, some broccoli, one fresh chilli and an egg.
So, this entry goes without saying. This dish was made of whatever left in the fridge. Dinner wouldn’t be succesful without the help of cabinet staples i.e. dried instant noodles.
Ingredients & Preparation
- 4 frozen fish fingers
- 1 clove of garlic, chopped
- 1 tbsp of light soya sauce
- 1 tbsp of sweet soya sauce
- 1 fresh chilli, chopped
- a handful of any frozen veg, I used broccoli here
- 1 egg
- 1 tbsp of Maggi chilli garlic sauce (alternatively, replace it with chilli paste)
- Cook 1 bar of dried noodle in boiling water until partly soft (about 1 min over). Drain well and leave aside.
- In a deep pan, heat up some olive oil. Pan fry the fish fingers until they are cooked. Break them up thereafter. Keep them at a corner in the pan .
- Then, toss in garlic and chopped chillies to stir fry until fragrant.
- Add in broccoli to stir fry briefly (about 1/2 minute).
- Now, shove these cooked items aside. Break an egg into the pan to scramble up until just firm.
- Toss in the noodles from Step 1, then, drizzle the soya sauce and chilli sauce over them. Stir fry up all the ingredients until evenly mixed up.
- Add some salt & pepper to taste before serving. Done!
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