Chicken Thigh and Cabbage Stir-Fry with Noodles

• 2boneless skinless chicken thighs (about 250g), thinly sliced
• 1 tbspcornflour
• 2 tbspvegetable oil
• 1onion, thinly sliced
• 2carrots, cut into thin matchsticks
• 400gwhite cabbage (about half a small one), finely shredded
• 4garlic cloves, finely chopped
• 20gginger, finely chopped
• 250gdried medium egg noodles
• fine salt
• black pepper
• 4 tbsplight soy sauce
• 1 tbsprice vinegar
• 1 tspsugar
• 2 tspsesame oil

Method

1. 1Toss the sliced chicken with 1 tablespoon of the soy sauce and the cornflour and leave it while you prepare the vegetables. The starch coating keeps the meat tender and helps the sauce cling. Mix the rest of the soy sauce with the rice vinegar, sugar, sesame oil and 100ml of water in a jug.
2. 2Cook the noodles in a pan of boiling water for 4 minutes until just tender, then drain, rinse under cold water and toss with a few drops of the vegetable oil so they do not clump.
3. 3Get a wok or your largest frying pan smoking hot with 1 tablespoon of the vegetable oil. Add the chicken in a single layer and leave it for 2 minutes until golden underneath, then stir-fry for 1 minute more until no longer pink on the outside. Tip onto a plate.
4. 4Add the remaining oil, then the onion and carrots with a pinch of salt and stir-fry for 2 minutes until they start to soften. Add the cabbage and stir-fry for 3 minutes until wilted at the edges but still with some crunch. Add the garlic and ginger for 1 minute until fragrant.
5. 5Return the chicken with the sauce and let it bubble for 1 minute until glossy and the chicken is steaming hot throughout with no pink remaining.
6. 6Add the noodles and toss for 2 minutes until hot and coated. Taste and add pepper, and more soy or vinegar if it needs salt or sharpness. Serve straight from the wok.

Per serving

kcal

493

protein

25.1g

fibre

6.4g

carbs

63.5g

fat

15g