Asparagus and chicken stir-fry recipe

Method

1. Whisk the soy sauce into the cornflour. Heat 1 tsp sesame oil in a large wok over a high heat, then sear the chicken for 6-7 mins, turning every 1-2 mins, until lightly browned and cooked through. Transfer to a small bowl and cover to keep warm.
2. Reduce the heat to low and fry the garlic for 1 min, or until fragrant and pale golden. Add the soy sauce mixture and stock, scraping up any chicken residue. Increase the heat to high, then cook for 3 mins, until bubbling and thickened. Add to the bowl with the chicken, re-cover and set aside to rest.
3. Cook the noodles to pack instructions; drain and set aside.
4. Meanwhile, add the remaining sesame oil to the pan, then stir-fry the asparagus and edamame beans over a high heat for 2-3 mins until lightly browned and tender but still very green. Add the spinach and cook for 2 more mins, stirring frequently, until just wilted.
5. Reduce the heat to low and mix in the noodles, chicken and sauce and the coriander. Scatter with the roasted peanuts to serve and the crushed chillies to taste.

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