Chicken Noodle Stir-Fry - Mitchell Jacks

Chicken Noodle Stir-Fry - Serves 2

by Mitchell Jacks

18/03/2014

Ingredients: -

• 1 large chicken breast, skin off
• A bunch of fresh coriander
• 2 big cloves of garlic
• A thumb-sized piece of fresh ginger
• 8 spring onions
• 1 fresh red chilli
• 1 lime
• 100g dried medium egg noodles
• Vegetable oil
• Freshly ground black pepper
• A large handful of mangetout
• A handful of beansprouts
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce

Method: -

• Cut the chicken breast into 1cm thick strips 
• Pick the coriander leaves and finely slice the stalks 

• Peel and finely slice the garlic and ginger

• Trim and finely slice the spring onions 

• Deseed and finely slice the chilli 

• Cut the lime into wedges

• Cook the noodles in boiling water according to packet instructions 
• Drain and refresh under cold water 

• Drain again, toss in a little oil and put to one side

• Heat a frying pan or wok that’s big enough to hold all the ingredients 
• Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked 

• Add the coriander stalks, garlic and ginger and cook for a further minute

• Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves 
• Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked

• Stir through the soy and fish sauces and remove from the heat

• Sprinkle over the sliced chilli 

• Serve with lime wedges on the side for squeezing over

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