A fresh and zesty stir fry that's big on taste. Substitute veggies for the chicken to make it vegetarian.
250g packet egg noodles
2 tbsp sunflower oil
280g thinly sliced skinless chicken breast
2 sliced garlic cloves
A small knob of grated ginger
1 deseeded red pepper sliced
1 large matchstick cut carrot
Half a small savoy cabbage shredded
Zest and juice of 1 large orange
1 tbsp sesame seeds
100g shredded mange tout
1 tsp five spice powder
2 sliced spring onions
1 sliced large red chili
3 tbsp dark soy sauce
1 tbsp sesame oil (optional)
4 sprigs of fresh coriander
1. Blanch the egg noodles in salted boiling water for 4 minutes to soften, drain and refresh under cold water then set aside.
2. Heat a large wok to a high heat and add the sunflower oil and saute the chicken strips until sealed all over then add the 5 spice powder, ginger and garlic. Cook for a minute then add the chili, orange zest, sliced pepper and carrots.
3. Stir fry all together for 4 minutes then add the drained noodles and all the remaining ingredients. Heat through and serve in a large bowl and finish with picked coriander.