Ginger chicken noodles

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Serves 4 : Very easy : Quick

Ingredients
4 skinless chicken breast fillets, cut in strips diagonally
½ tsp crushed garlic
1 tsp crushed ginger
1 large carrot, julienne
1 red pepper, julienne
150gm tenderstem broccoli
125gm baby corn, halved diagonally
125gm mange tout, halved lengthways
125ml chicken stock
3 Tblsp sweet chilli sauce
3 Tblsp chopped fresh coriander
320gm ‘Ready to wok’ noodles

Method
Spray a wok with non-stick cooking spray and place over medium heat.
Stir fry the chicken until it is sealed.
Now add the garlic and ginger, followed by the carrot, pepper, broccoli and corn.
Continue stir frying for 4 or 5 minutes.
Pour in the stock, add the sweet chilli sauce, coriander and noodles.
Stir well and simmer for 5 minutes.

Serve garnished with extra coriander.

This is deliciously fresh, light and crunchy. I bought ‘ready-to-wok’ noodles from Woolworths (UK Marks & Spencer’s equivalent); if you can’t get ready-cooked, use 2-minute noodles prepared according to the directions on the packet.

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