Ingredients

The following ingredients have 4 Servings
  • 2 skinless chicken thighs (cut into strips)
  • 1 tbs cornstarch
  • 1 tbs rice wine
  • 1 tbs light soy sauce
  • 1 tsp ground cumin
  • 1 red chili (deseeded and diced)
  • 0.5 cm fresh ginger (finely grated)
  • 1 clove garlic (minced)
  • 1 tsp vegetable oil
  • 1 red bell pepper (deseeded and cut into thin strips)
  • 8 baby corn (cut lengthwise into quarters)
  • 50 g mange-tout (cut in half lengthwise)
  • ½ courgette (medium sized. Cut lengthwise into batons.)
  • 4 spring onions (trimmed and cut into thin strips)
  • 1 tbsp dark soy sauce or tamari
  • 1 tsp sesame oil
  • 65 g Chinese egg noodles (cooked)

Instruction

  • Place the chicken, cornstarch, rice wine, soy sauce, cumin, chili, ginger, and garlic into a bowl, mix, and allow to marinate. Leave for at least 20 minutes, longer if possible.
  • Pour the vegetable oil into a large saucepan or wok and heat. Use a slotted spoon to remove the chicken from the marinade and stir-fry over a high heat for 5 minutes.
  • Add the remainder of the marinade and stir well. Add the bell pepper, baby corn, mange-tout, scallions and stir-fry for another minute. Pour over 2 tbsp of water and allow the vegetables to steam.
  • Add the noodles and stir-fry until they are hot and coated with the sauce. Add the dark soy sauce and sesame oil, stir through and cook for another 30 seconds.
  • Serve immediately with extra soy sauce, chili, and spring onions to garnish.