250g Cooked Chicken Cut Into Strips (supermarkets do flavoured packets that are ideal)
1 Large Onion (finely chopped)
1 Red Pepper (finely chopped)
200g Mange tout or Sugar Snap Peas (halved lengthways)
200g Bean sprouts
200g Noodles
A Splash of Olive Oil
Dark Soy Sauce
1 Jar Sweet Chilli Sauce
Equipment
1 Sharp Knife
A Chopping Board
1 Large Wok
1 Spatula
A Large Pan of Boiling Water
1 Wooden Spoon
The Good Bit
- Heat the oil in the wok then add the onion and pepper and stir fry until the onion turns golden, add the chicken and heat a while longer whilst you cook the noodles.
- Cook the noodles in the boiling water following packet instructions (usually 3-5 minutes if you keep the water boiling) With the wooden spoon, crush a strand of noodle against the side of the pan, if it splits easily the noodles are done! if not cook a little longer.
- Add the bean sprouts and mange tout to the wok and fry for 1 minute (no longer, you want these to be crunchy)
- Drain the water and add the noodles to the wok along with a good dollop of soy sauce (2 tablespoons or so) and a good dollop of sweet chilli sauce (again 2 tablespoons should do) stir in well and mix everything together and get it all coated in the sauce, cook for 2-3 minutes then serve. (bowls is a good idea but plates work, and if you have one of those pasta serving spoons they help too, otherwise, good luck, don't get too messy)
