Chicken Noodle Stir-Fry with Peas and Sweetcorn

Ingredients

• 300g medium egg noodles
• 600g skinless chicken breast fillets, sliced into thin strips
• 1 tbsp rice wine vinegar
• 200g frozen peas
• 4 garlic cloves, finely grated
• 30g fresh ginger, peeled and finely grated
• 4 tbsp soy sauce
• 3 tbsp groundnut or vegetable oil
• 1 tbsp toasted sesame oil
• 200g frozen sweetcorn
• 2 tbsp oyster sauce
• 4 spring onions, finely sliced on the diagonal, to serve
• 1 fresh red chilli, finely sliced into rings, to serve
• 2 tsp toasted sesame seeds, to serve
• a small bunch of fresh coriander, leaves picked, to serve
• 2 limes, cut into wedges, to serve
• prawn crackers, to serve
• quick cucumber pickle, to serve
• steamed jasmine rice, to serve

Method

1. Cook the egg noodles in a large pan of boiling water for 3–4 minutes until just tender, then drain and toss with a splash of oil to prevent sticking. Set aside.
2. While the noodles cook, mix the soy sauce, oyster sauce, sesame oil and rice wine vinegar together in a small bowl. Set aside.
3. Heat a large wok over a high heat until smoking. Add 2 tbsp of the oil, then add the chicken strips in a single layer and cook for 5–6 minutes, turning once, until golden at the edges and cooked through with no pink remaining. Transfer to a plate.
4. Add the remaining 1 tbsp oil to the wok. Add the garlic and ginger and stir-fry for 30 seconds until fragrant and just starting to colour.
5. Add the frozen peas and sweetcorn and stir-fry for 2–3 minutes until the vegetables are bright and heated through.
6. Return 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. Divide between four bowls and scatter over the spring onions, sliced red chilli, toasted sesame seeds and torn coriander leaves, with lime wedges to squeeze over at the table.