Chicken and Vegetable Noodle Stir Fry

Tue, 8 March 2016

Ingredients

7oz/200g medium whole-wheat egg noodles

1 red chilli-chopped very finely

2 cloves of garlic-chopped

1 ½ lb/700g chicken (cut into very thin strips)

1 ½ mixed peppers (sliced thinly)

1 medium onion (red or white-sliced thinly)

3oz/75g maungetout

5-6 mushrooms-sliced

4 tablespoons sweet chilli sauce

4 tablespoons soy sauce

Garnish:
Fresh Coriander

Cashew Nuts

Method:

Blanch and refresh the noodles by cooking them according to the packet instructions and then strain them into a sieve and leave them under cold running water until they have completely cooled down.

Store in the fridge until required.

Heat a large saucepan or wok.

Have all of the ingredients prepared in advance because you do need to stand over this dish.

Add a little oil to the wok together with the chilli, garlic and sliced chicken.

Allow the chicken to seal off quite quickly.

Next add in all of the sliced vegetables (peppers, mushrooms, onions, mangetout) allow these to cook quickly for approximately 2-3 minutes on a high heat. (See TOP TIP)

Mix together the sweet chilli sauce and the soy sauce.

When the chicken and vegetables are almost fully cooked, add in the blanched and refreshed noodles and the sweet chilli sauce and soy mixture and allow to cook for a further 2-3 minutes.

Correct the seasoning of the dish at this stage

Garnish with crushed cashew nuts and torn coriander.

Top Tip:
Refrain from adding any additional oil to the pan even if your mixture is dry on the pan-it is better instead to use some water or some stock and partially steam everything. This helps to keep your stir-fry from becoming greasy at the end.