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Ingredients
| 300 g g | Wok Noodles Wok Noodles | ||
| 2 tbsp tbsp | Sesame Oil Sesame Oil | ||
| 1 cups cup | Frozen Peas Frozen Peas | ||
| 1 handfuls handful | Baby Corns
Baby Corn (sliced on the diagonal) | ||
| 0,5 packet packet | Sugar snap peas Sugar snap peas | ||
| 1 pieces piece | Courgette
Courgette (sliced very thinly) | ||
| 1 pieces piece | Yellow Pepper Yellow Pepper | ||
| 2 handfuls handful | Spinach Spinach | ||
| 4 tbsp tbsp | Soy Sauce Soy Sauce | ||
| 1 pieces piece | Juice of a Lime Juice of a Lime | ||
| 3 cloves clove | Garlic
Garlic (roasted) | ||
| 2 cm cm | Ginger
Ginger (peeled and grated) | ||
| 1 handfuls handful | Coriander Coriander | ||
| 3 pieces piece | Chicken Breast
Chicken Breast (cut into strips (for when you’re ready to cook)) |
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Create new shopping listChicken and Noodle Stir Fry
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Method
By David Gillick
Method
This fragrant noodle dish packed with vegetables is topped with tender, griddled chicken slices.
Divide beans between 2 large reusable freezer bags. Cut the yellow pepper into 1cm slices, cut the corn and mangetout on the diagonal and thinly slice the courgette. Divide between the 2 bags with a handful of sliced spinach in each bag.
Mix the sesame oil with 2 tablespoons of the soy sauce, lime juice, roasted garlic, ginger and coriander in a teacup then divide this between the 2 bags. Give the closed bag a quick shake to mix together.
Freeze immediately (for best results lay flat in the freezer).
To make the meal; rub the chicken with the olive oil and 2 tbsp soy sauce. Heat a heavy frying pan over medium heat, put in the chicken and cook until starting to brown, turning every minute.
Add to a warm plate to rest. Turn up the wok to hot, add the frozen stir fry mix and cook for 3-4 minutes, add in the noodles cook minutes for a further 2 minutes.
Place the noodle stir fry in a dish and top with slices of chicken.
