Recipes

Chicken Noodle Stir-fry

Chicken Noodle Stir-fry

Ingredients

600g Chicken breast cut for Stir-fry
200g Bean Sprouts
1 Carrot
1 Courgette
1 Pepper (Yellow & Red)
100g Green Beans
1/2 Red Onions
500g Noodles
20ml Soy Sauce
20ml Sweet Chilli Sauce

Method

- Soak the noodles in cold water for 1 hour and drain
- Wash peel and cut the vegetables into long thin shards for stir fry
- Place a wok on a high heat until a very light smoke rises from the surface, then add 1/2 a tea spoon of sunflower oil
- Lightly fry the chicken strips for around 3 minutes until they appear tanned in colour
- Select one of the larger strips of chicken and tear it in half to check that the centre is white and hot.
- Turn the chicken out onto a warm plate and put the wok back on the heat.
Place the all vegetables in the pan except for the bean sprouts and add 1 tea spoon of water
- Let the vegetables sit for one minute before turning then cook for a further minute.
- When the vegetables are hot pour the chicken back into the wok with the noodles and warm through for a further 2 minutes
- Use tongs to portion the stir fry onto plates and garnish with sliced spring onion.
 
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