Chicken Stir-Fry Noodles with Vegetables

Ingredients

• 100g noodles
• 2 chicken breasts
• 1 tsp light soy sauce
• 1/2 tsp garlic
• 1 tsp cornstarch
• 2-3 tbsp cooking oil
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 small carrot
• 1 small broccoli
• 2 green onions
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1/4 tsp black pepper
• 1 tsp garlic paste
• 1/2 tsp ginger paste
• 1/4 cup water
• 1 tbsp cornstarch

Method

1. Cook the noodles according to their packet instructions until approximately 70% cooked.
2. Drain the noodles thoroughly and cool them so they do not continue softening.
3. Slice the chicken breasts into small, evenly sized pieces.
4. Combine the chicken with 1 teaspoon light soy sauce, 1/2 teaspoon garlic and 1 teaspoon cornflour.
5. Prepare the peppers, carrot, broccoli and spring onions before heating the wok.
6. Whisk together 1 tablespoon light soy sauce, dark soy sauce, sugar, black pepper, garlic paste, ginger paste, water and 1 tablespoon cornflour.
7. Heat 2–3 tablespoons cooking oil in a wok or large frying pan over high heat.
8. Add the chicken and sear briefly until browned but not completely cooked.
9. Add the peppers, carrot and broccoli. Stir-fry over high heat until beginning to soften.
10. Add the spring onions and continue stir-frying briefly.
11. Stir the prepared sauce again, then pour it into the wok.
12. Cook while stirring until the sauce thickens and the chicken is completely cooked.
13. Add the partially cooked noodles and toss thoroughly until evenly coated and piping hot.
14. Serve immediately.