This all-in-one stir-fry has a South-east Asian influence, and it is ideal for today's cook who is so often short of time.
275 g (10 oz) Chinese egg noodles
30 ml (2 tbsp) vegetable oil
3 spring onions, chopped
1 garlic clove, crushed
2.5 cm (1 in) fresh root ginger, peeled and grated
5 ml (1 tsp) hot paprika
5 ml (1 tsp) ground coriander
3 chicken breast fillets, sliced
115 g (4 oz) sugar snap peas, topped and tailed
115 g (4 oz) baby sweetcorn, halved
225 g (8 oz) fresh beansprouts
15 ml (1 tbsp) cornflour
45 ml (3 tbsp) soy sauce
45 ml (3 tbsp) lemon juice
15 ml (1 tbsp) sugar
45 ml (3 tbsp) chopped fresh coriander or spring onion tops, to garnish
1. Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the packet instructions if using dried noodles. If using fresh egg noodles, cook for a few minutes only, stirring occasionally to separate. Drain thoroughly, cover and keep warm.
2. Heat the oil in a pre-heated wok. Add the spring onions and cook over a gentle heat. Mix in the garlic, ginger, paprika, coriander and chicken, then stir-fry for 3 - 4 minutes.
3. Add the peas, baby sweetcorn and beansprouts, cover and cook briefly. Add the noodles.
4. Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve immediately, garnished with chopped coriander or spring onion tops.
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