Serves 2
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For the marinade:

For the stir-fry:

To serve:

  1. In a large bowl, mix together the cornflour and soy sauce. Add the chicken and toss until well coated.
  2. Place a large wok over a high heat. Once hot, add the sesame oil and swirl around the pan.
  3. Add the chicken and cook for 5-6 minutes or until cooked through. Remove from the wok and set aside.
  4. Add the red pepper and mangetout and stir-fry for two minutes until just tender.
  5. Add the white parts of the spring onions and the beansprouts and cook for another minute. Stir in the garlic and ginger and stir-fry for 30 seconds.
  6. Add the noodles along with the chicken, then pour in the remaining soy sauce and a splash of water. Allow to heat through for two minutes.
  7. Divide into two lunchboxes and top with some sesame seeds and the spring onion greens. Serve hot or cold.

Nutrition Facts

Per serving 500kcals, 13.4g fat (1.8g saturated), 64.6g carbs (5.2g sugars), 32.9g protein, 4.8g fibre, 3.288g sodium