Chicken Schnitzel in Noodle Broth
I get the base ingredients from Coles, but any supermarket should do the job.
You can cook the schnitzel in the oven or on a grill to avoid using oil. This will greatly increase the required cooking time.
If you cook these in order, you can end up having them all ready at roughly the same time period. But this all depends on your kitchen equipment.
PREPARATION
A kettle for boiling water.
One large sized bowl. This does make a lot of food!
A stovetop for cooking.
Two small frying pans.
Kitchen Scissors.
Long handled cooking tongs.
INGREDIENTS
1x Butterfly chicken schnitzel ($2.50 each)
0.5x Coles Chunky Vegetable Stir-Fry ($4.00 a pack)
1x Nissin Cup Noodle - Chicken Flavour ($2.00 each)
Canola or vegetable oil for cooking
A supply of hot water.
OPTIONAL: Sesame oil
OPTIONAL: Soy Sauce
OPTIONAL: Spices
COOKING THE SCHNITZEL
Place the first frying pan on the stovetop.
Fill the pan tp 1/4 or 1/3 with Canola or Vegetable oil. You need just enough oil that it could seap over the top of the schnitzel, without drowning it.
Turn on the heat until the oil starts to boil. be careful! Then add the schnitzel.
If you are unsure of the temp or splash-back, you can drop a few crumbs from the schnitzel onto the oil and see how it reacts. Adjust temp if required.
I cook it until it is crispy. This allows it to retain integrity when in the broth later on. Keep an eye on it throughout the following stages and turn if it starts to blacken. If it cooks to early, set it aside until the other components are ready.
COOKING THE VEGETABLES
Adjust time to how fast your equipment cooks. I tend to start when the schnitzel is half cooked.
Place the second pan on the stove-top, and turn on mid-high. Add half of the packet of vegetables and (re)freeze the rest. 1 pack is good for two servings.
I tend not to use cooking oil for the veggies, but will sometimes add sesame oil and soy sauce for a little extra flavour. You can also add about 1/2 a cup of water to prevent them burning and sticking to the pan.
Stir often! If the vegetables start to blacken, take them off the heat and set aside.
COOKING THE NOODLES
Fill the kettle to at least 250ml and turn it on. Once the vegetables have started cooking, open the Cup-Noodle packet and fill with boiling water from the kettle to the gauge on the container. Roll the lid back on to allow the noodles to set while the schnitzel and vegetables finish cooking.
The noodles take only a few minutes until they are ready.
Once so, pour all the containers contents into the large bowl. Including the water.
Add extra spices as desired. Quite often a lot of flavour will stick to the inside of the noodle packet. You only need a tiny amount warm/hot tap/kettle water to rise it out and into the bowl. Except on very cold days, it will retain the heat until the chicken and vegetables are ready.
PUTTING IT ALL TOGETHER
By now, you should have the noodles waiting in the bowl.
Once the schnitzel is nearly done turn it over to make sure that you have seared off both sides.
When the schnitzel is cooked as desired turn off the heat. Pick the schnitzel up with the tongs and let the oil drain from the schnitzel back into the pan.
Alternatively, you can place a piece of paper towel on a plate and let it drain off.
Hold the schnitzel above the bowl containing the cooked noodles and cut off small chunks, allowing them to drop them into the bowl on top of the noodles. Roughly 2 or 3cm2 chunks work best.
Once you've cut it all up, mix them into the noodles.
Vegetables are normally ready shortly after this, pour them into the bowl with the chicken and noodles and mix again.
You can add extra water, and flavour as desired.
And now. A gigantic delicious meal is ready for noms! :D