Ingredients
500g veg, finely sliced:
Bell pepper
Onion
Carrot
Broccoli
1 garlic clove, sliced
4cm of root ginger, grated
1 chilli, finely sliced
1.5 tbsp Soy Sauce
1 tsp Chinese Five Spice
2 tbsp Stir Fry Sauce
160g chicken breast cut into strips
30g egg noodles
Level:
Medium
Serves:
2 servings
Prep Time:
Cook Time:
10 minutes
25 minutes
Recipe video tutorial
Preparation
Prepare the ingredients as described in the ingredients list.
Mix the chicken with the garlic, ginger, chilli, Soy Sauce, Chinese Five Spice and Stir Fry Sauce and leave to marinate for 10 minutes.
Cook your noodles by placing them in a bowl, covering with hot water and leaving to soften.
Heat a splash of oil in a frying pan on a medium heat, then add the marinaded chicken, cook for 5 minutes stirring often.
Add the veg & continue stir-frying for a further 4 minutes, until the chicken is cooked through & the veg has softened a little but still has a bit of crunch.
Add the noodles to the frying pan & keep stirring to mix the noodles with the other ingredients and the sauce before plating up.
Top with a squeeze of lime, fresh coriander and chilli (optional)
Hints and Tips
You can change the recipe to suit your tastes by swapping the ingredients:
Swap the veg for Chinese cabbage, mushrooms, mangetout, celery, cauliflower or bok choy.
Swap the chicken breast for chicken thighs, steak (pork or beef), firm Tofu or Quorn.
Swap the egg noodles for rice noodles.
Use a spoon to scrape the skin off the ginger so you don't waste any of the flesh; grate the ginger over a bowl to catch the juice and then add this to the marinade.
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