Stir-fried noodles with chicken and vegetables

Ingredients for 4 portions

• 400 gChicken breast, in strips
• 1Yellow onion, sliced
• 2Carrots, in thin batons
• 1Bell pepper, red, in strips
• 1Italian green pepper, in strips
• 1Courgette, in batons
• 2 clovesGarlic, finely chopped
• 10 gGinger, grated (optional)
• 250 gEgg noodles
• 3 tbspRapeseed oil
• 150 gBean sprouts
• 5 tbspSoy sauce
• 1 tbspSesame seeds (optional)

Method

1. Cut the chicken into strips. Slice the onion, cut the carrots and courgette into thin batons and the peppers into strips. Chop the garlic and grate the ginger.
2. Cook the noodles in boiling water according to the packet, 3–4 minutes. Drain and rinse in cold water so they don't stick together.
3. Heat a third of the oil in a wok or large frying pan over a high heat. Stir-fry the chicken for 4–5 minutes, until golden and cooked through, then set aside.
4. Add the rest of the oil and stir-fry the onion and carrot for 2 minutes. Add the peppers and courgette for 3 minutes more, then the garlic and ginger for 1 minute. The vegetables should stay crisp.
5. Add the noodles, chicken and bean sprouts, pour over the soy sauce and stir-fry over a high heat for 2–3 minutes, until everything is hot and the noodles are coated.
6. Sprinkle with sesame seeds and serve straight away.

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