This sounds good! And I’m always very blasé about noodles.
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Looks great! I make this a lot and pretty much always end up using some kind of dried wheat noodle instead of the ones called for. Works fine. Often, I make the noodles first, oil them a little, and then form them into individual mounds on a baking tray and put them in the fridge uncovered while I work on the rest of the dish. This lets the starch gel up and then the individual nests get cooked and held on oven safe plates (in the oven on “keep warm”) while I then finish the stir fry and sauce.
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They had a Chinese BBQ Pork Fried Rice recipe recently; I added a lot more veggies + grated ginger and garlic. Fresh water chestnuts, scrambled eggs cooked separately in butter. I bought ½ lean cooked BBQ pork from a Chinese restaurant.
Mixing at the end my wok was too full so I transferred everything into my big red Tupperware bowl.
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This is the version I use. We love it, and I have made it frequently.
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That looks so delicious!!!
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I’ve only used their recipe for veg fried rice & really love it (cooking the eggs first was a game changer for me!). I’ll have to try this one.
Thai fried rice.
Nice change from their Chinese fried rice recipes, and very versatile. I made it with Lao sausage, baby bok choy, sweet pepper, peas, corn, murderously hot chili peppers 
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@Aubergine Have you tried Young Chow Fried Rice? It’s my favorite.
No soy sauce, and just a scant few ingredients make it work even if you don’t have everything — my favorite local version has shrimp, roast pork, and peas, plus egg and scallions.
Even if you just have egg and scallions and nothing else, it’s delicious.
No lettuce in any version I’ve eaten, though it’s in this recipe. Also some versions use broth to moisten the rice during the process.
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15-MINUTE COCONUT CURRY NOODLE SOUP reimagined as COCONUT CURRY FISH CHOWDER
I used this recipe but with salmon instead of chicken and potatoes in place of noodles.
Added some sliced bok choy to make it a one-dish meal. Skipped chicken broth for water and a few splashes of fish sauce. Finished with a squeeze of lime.
This was lovely, light, and very quick!
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SOY SAUCE CHICKEN
I make this quite often, so I was surprised that I had not reported on it here. This is one of their simple poached chicken recipes that relies on the flavors of the poaching liquid and the texture of the chicken in the end.
I always use chicken pieces instead of a whole chicken – for this version, usually thighs, but legs this time.
The last few times, I cooked this sous vide, which yielded the perfect texture. But I’ve been off sous vide for a bit, so I poached it on low heat this time.
I always taste the poaching liquid for balance before adding the chicken, as my soy sauce and wine may change from one time to the next.
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