Chicken and noodle stir-fry.

A colourful Chinese favourite, packed with contrasting flavours and textures.

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Ingredients:

• 1 tbsp vegetable oil
• 2 skinless bonless chicken breasts, cut into bite-sized pieces
• 1/2 red pepper, deseeded and chopped
• 1/2 yellow pepper, deseeded and chopped
• 1/2 green pepper, deseeded and chopped
• 2,5cm (1in) piece of fresh root ginger, peeled and grated
• 115g mushrooms, quartered
• 120ml (4fl oz) chicken stock
• 2 tbsp tomato ketchup
• 1 tbsp light soy sauce
• 1 tsp cornflour
• 350g (12oz) fresh medium egg noodles
• toasted sesame oil, for drizzling
• 2 tbsp sesame seeds, for garnish

How to make?:

1. Heat the vegetable oil in wok or pan until hot. Add the chicken and stir-fry for 3 minutes. Remove and set aside.
2. Add the peppers, ginger and mushrooms to the wok/pan and stir-fry for 3 minutes.
3. Mix together the chicken stock, ketchup, soy sauce and cornflour until smooth. Return the chicken to the wok/pan, add the noodles and pour in the stock mixture. Toss everything together over the heat for 3 minutes, or until pipping hot.
4. Just before serving, drizzle with sesame oil, sprinkle the sasame seeds on top and serve.

(all ingredients)

(red, yellow and green pepper)

(on pan or wok if u have, mushrooms and peppers and ginger)

(all previous ingredients with added chicken)

(serving with sesame sprinkle)

ENJOY !