2 skinless chicken breasts, cut into bite-sized chunks
1 tsp fresh ginger root, grated
2 garlic cloves, finely minced
½ lb dry Chinese noodles
1 tbsp sesame oil
6 oz mix of baby corn and snow peas
1 red bell pepper, deseeded and finely sliced
2 scallions, washed and finely sliced
½ red onion, finely sliced
6 oz of Ready made Chinese stir-fry sauce (of your choice)
2tbsp olive oil
Heat the olive oil in a wok and add the chicken pieces. Fry until the chicken is browned all over, then add the fresh ginger and garlic. Stir-fry for a further few minutes.
In the meantime, cook the Chinese noodles according to package instructions. Drain and run under cold water. Drizzle with the sesame oil and toss gently.
Add the baby corn and snow peas, red pepper, red onion and 1 scallion to the wok and stir-fry for about 3 minutes. Add the Chinese noodles and Chinese sauce, cook for a further few minutes until hot. Sprinkle with the remaining scallions and enjoy immediately.