Tuesday, 15 September 2015

Fu yung hai

Here comes another family favourite. This time the recipe originated in China. I can't tell how close to the original this is though. In the deep dark past we would sometimes get some Chinese food from a Chinese take-away, back in the day when we still lived in The Netherlands. I was never a big fan of Chinese take-away as I never liked the oily flavour of most things. Though there was the odd Chinese restaurant that was really good. Usually those were serving foods from a particular ethnicity, such as Mongolian, which is really great food.
Often we would have Fu yung hai with our take-away. It was one of the dishes that was tasty. But as I learned more and more about healthy foods, I started wanting better versions of it. At first I tried to make it with a supermarket packet. It didn't do it for me, so I started experimenting with making it from scratch. The below is the result. Mind you I don't make it exactly the same every time. I still experiment with food, sometimes I do put grated carrots in there, sometimes I don't. Sometimes I put sweet pointy pepper in there, sometimes I don't. I don't really do quantities very well. I just do something, so you can totally divert from the quantities I have given here, those are what I used today, any other time it will likely be different. This recipe is flexible :-)

 The noodles

The mix of chicken, vegetables and eggs

The sweet and sour sauce

All of it together on a plate.


Difficulty: easy
Time: 45 minutes
Serves: 6
Traditional, Paleo*

  • pans
  • kitchen utensils.

  • 500 grams of chicken (pasture raised)
  • 4 grated organic carrots
  • 2 sliced organic sweet pointy pepper
  • 2 large organic onions, in half rings
  • 500 grams sliced organic mushrooms
  • fish sauce
  • shoyu
  • ginger powder
  • 1 organic garlic clove
  • coconut oil
  • 10 eggs
  • 500 grams (home made) egg noodles or 500 grams courgette noodles (grated on the largest setting of the kitchen machine)
  • raw honey
  • raw apple cider vinegar
  • organic tomato paste
  • salt and pepper to taste

Things to do ahead:
  • 1 day ahead: make the egg noodles
  • 1 day ahead (optional): cut meat and vegetables

  • Cut the chicken in cubes, cut the vegetables.
  • Put coconut oil in the pan, fry the chicken.
  • Add the vegetables
  • Add the spices, fish sauce and shoyu
  • When all is nicely fried, add the eggs and let them cook until firm.
  • During the above cook up the noodles until they are soft.
  • For the sweet and sour sauce mix honey, apple cider vinegar and tomato paste until you have the taste you like.
  • Put it on a plate and yum!


* To make this a Paleo dish, substitute the egg noodles with courgette noodles.
It is possible to make this recipe GAPS legal. Omit the Shoyu and substitute the egg noodles with courgette noodles.