Chicken Noodle Stir-Fry with Peas and Sweetcorn

• 300 gdried medium egg noodles
• 600 gskinless chicken breast fillets, sliced into thin strips
• 1 tbsprice wine vinegar
• 200 gfrozen peas
• 4garlic cloves, finely grated
• 30 gfresh ginger, peeled and finely grated
• 4 tbspsoy sauce
• 3 tbspgroundnut or vegetable oil
• 1 tbsptoasted sesame oil
• 200 gfrozen sweetcorn
• 2 tbspoyster sauce
• Fine salt, to taste
• 4spring onions, finely sliced on the diagonal (optional)
• 1fresh red chilli, finely sliced into rings (optional)
• 2 tsptoasted sesame seeds (optional)
• 15 gcoriander leaves, torn, optional (optional)
• 2limes, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Cook the noodles according to the packet until just tender. Drain thoroughly and toss with 1 tsp of the vegetable oil.
2. 2While the noodles cook, mix the soy sauce, oyster sauce, sesame oil and rice wine vinegar together in a small bowl. Set aside.
3. 3Heat 2 tsp vegetable oil in a large wok over medium-high heat. Cook half the chicken for 4–5 minutes, turning, until golden and the thickest pieces reach 75°C for 30 seconds. Lift out and repeat with 1 tbsp oil and the remaining chicken.
4. 4Add the remaining 1 tbsp vegetable oil to the wok. Add the garlic and ginger and stir-fry for 30 seconds until fragrant and just starting to colour.
5. 5Add the frozen peas and sweetcorn and stir-fry for 2–3 minutes until the vegetables are bright and heated through.
6. 6Return the chicken to the wok along with the drained noodles. Pour over the sauce and toss everything together for 1–2 minutes until the noodles are glossy and the sauce coats everything evenly. Season to taste with salt and pepper.
7. 7Divide between four bowls. Add any optional spring onions, chilli, sesame seeds and torn coriander, with optional lime wedges alongside.

Per serving

kcal

723

protein

61.4g

fibre

5.2g

carbs

64.3g

fat

23g