Stir-fried chicken noodles with vegetables recipe

Method

1. In a large bowl, mix together the cornflour and 1 tsp soy sauce. Add the chicken and toss until well coated. Set aside while you prepare the veg.
2. Place a large wok over a high heat. When the wok is hot, add 1 tbsp of oil and swirl around the pan. Use kitchen paper to pat the chicken fillets dry and then add to the wok.
3. Use a wooden spatula or a pair of tongs to keep the chicken moving around the wok, until it is cooked through and no pink meat remains, about 5 minutes. Remove from the wok and set aside.
4. Pour the remaining oil into the wok and swirl around, as before. Add the red pepper and cook for a minute. Add the mangetout and cook for 2 minutes more until just tender, stirring all the time. Add the spring onion whites and the beansprouts and cook for another minute. Stir in the garlic and ginger and stir-fry for 30 seconds.
5. Add the noodles to the wok, along with the chicken, and then pour the remaining soy sauce in, along with a splash of water, if needed and cook, stirring often, until the noodles and the chicken are heated through. Sprinkle over the spring onion greens and serve straightaway.

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