Stir-fried chicken noodles

Stir-fried chicken noodles

Serves 2

For the marinade:

1 tbsp cornflour

1 tsp soy sauce

200g mini chicken fillets, halved if large

For the stir-fry:

1 tbsp sesame oil

1 red pepper, deseeded and thickly sliced

100g mangetout, halved

2 spring onions, sliced

50g beansprouts

1 garlic clove, chopped

1 tsp fresh ginger, peeled and grated

300g straight-to-wok noodles

2 tbsp soy sauce

To serve:

Sesame seeds

  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.

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