Couldn't find my stir-fry recipe file, so had to improvise. This had a great taste (even if I do say so myself!) and the chicken was so tender it was nearly falling apart on the fork. (Might be a bit of a colour cast - just got a new monitor, a Samsung T260, and the calibration with my Spyder 2 might be slightly off...!) RECIPE: (Serves 2) Couple of chicken breasts Large red chilli Good sized stem of ginger Several cloves of garlic A bag of mange tous Noodles for two Chop up the chilli, garlic and ginger. Slice an onion. Wash and roughly chop up the mange tous. Slice the chicken and rub with sea salt, crushed black pepper, soy sauce, a pinch of the chilli, garlic and ginger, some 5-spice powder, maybe some more soy sauce and black pepper! Leave it for a while. Fry the rest of the chilli, garlic and ginger in some extra virgin olive oil. I was using a large saute pan, with lid. As the sliced/chopped garlic starts to turn golden, add the chicken - stir fry until it's just about cooked through. Add the onion and as that starts to soften, add the mange tous. Sprinkle in a spoon of coriander powder and about the same of cumin. After a few minutes stir frying, add a cup of vegetable stock, and some more soy sauce. Let it come to a good simmer, add another sprinkle of 5-spice powder, cover the pan and leave it for a few minutes. I cheat with the noodles - just buy a couple of packs of pre-cooked "straight to wok" noodles. Soak them in boiling water for a few minutes. (Doesn't normally say that on the pack, but that will work better than whatever the packet instructions say.) Once the noodles are softened and nicely separated, drain them and add to the pan. Stir well, re-cover and simmer for a few more minutes. Serve and enjoy! Hope that recipe is just about right - it was a few hours ago, so my memory may have already failed. It was very tasty! :-)

My Version: Recipe: Chicken Soup Ingredients: 1 whole chicken [about 1.3 kg] 5 celery sticks - cut into shorter lengths 3 carrots - peeled and cut into chunks 2 onions - peeled and make several cut to the base BUT, do not cut through 15 peppercorns - crushed 1.5 litres water Salt and ajinomoto to taste Method: 1. Boil peppercorns, onions for 10 minutes then add in the chunky carrots and cooked for 10 minutes. 2. Rub the chicken with salt, white pepper and put this into the soup. Bring the soup to a quick boil and lower the heat to simmer the chicken till almost done. Lastly add in celery and seasonings and cook till vegetable and chicken are tender.