Succulent chicken, crunchy greens and chewy noodles, wrapped up in a fiercely spicy-sweet sauce which will make your tongue dance the fandango.
- 2 tbsp veg oil
- 2 chicken breasts, sliced ½ cm thin
- 1 clove garlic, minced
- 1 inch piece fresh ginger, minced
- 1 red birdseye chilli
- 4 spring onions, cut into 1 inch pieces
- 120g mange tout
- 2 tbsp soy sauce
- 2 tbsp chilli oil
- 3 tbsp hoisin sauce
- 400g cooked noodles of any sort (approx 200g dry weight)
- Handful fresh coriander, chopped
- Prep everything before you start cooking. This is a quick one
- Heat the veg oil in a wok over a high flame
- Throw in the garlic, ginger and chilli. Stir in and almost immediately chuck in the spring onions
- Flip them about in the oil, then add the chicken
- Move the ingredients about constantly – stir frying them you might say (!) until the chicken there’s no pink left on the chicken
- Add the soy sauce and chilli oil and a splash of water
- Stir together, then throw in the mange tout
- Stir cook for a final couple of mins on high then turn the heat down and add the hoisin sauce and noodles
- Toss the noodles (I love an udon!) through the chicken, veg and sauce – should only take 1 min
- Sprinkle with coriander and serve immediately with chopsticks and a massive grin on your face
Sophie cooks 