Ingredients:

2 nests of dried egg noodles
1 tablespoon vegetable oil
2 chicken breasts or skinless boneless thighs
1 carrot
2 garlic cloves
½ thumb size piece of ginger (optional)
2-3 spring onions (or ½ an onion, peeled and sliced)
1 red or yellow pepper
Handful of broccoli florets
2 tablespoons soy sauce
½ teaspoon chilli flakes or paste (optional)
Black pepper, to taste

Method:

1. Cook the noodles as per the packet instructions. Drain and leave in the saucepan covered in cold water.
2. Cut the chicken into bite-sized pieces.
3. Peel and chop the carrot and ginger (if using) into matchsticks
4. Peel and crush or slice the garlic
5. Wash the spring onions, pepper and broccoli
6. Slice the spring onions, de-seed and cut the pepper into matchstick shapes, chop the broccoli florets in half or quarters (depending on size).
7. Heat the oil in a wok (or large saucepan) over a medium to high heat
8. Add the chicken and brown while continuously stirring (should take about 5 minutes)
9. Turn to a high heat and add the vegetables. Cook for 2-3 minutes, stirring continuously.
10. Drain the noodles and add to the wok along with the soy sauce, chilli flakes /paste (if using) and black pepper
11. Mix together and keep stirring for another minute or two until the noodles, chicken and vegetables are covered in the soy sauce

* Any leftover stir-fry can be kept in the fridge for up to 2 days.

* You can use other vegetables as well or instead of the ones listed above (e.g. green beans, cabbage or sweetcorn)

* Frozen or tinned vegetables (in water) can be used for this recipe instead of fresh ones. If using frozen vegetables, make sure they are defrosted before cooking.

* To add a bit more flavor, you could toast some sesame seeds in another saucepan and add these to the stir-fry at the end of cooking.

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