If it's been a long day, you're tired and fancy something fast and easy; this should be your go-to from now on. If you need a quick meal to fit in with your hectic lifestyle; this is also the meal for you. If you just fancy some tasty chicken cooked in an Oriental style; pick this dish. Speedy and delicious, this is a great recipe to jazz up leftover chicken from the Sunday roast. A chicken stir fry is a fairly standard meal, but this recipe shows you how to liven it up a bit. Three flavoursome sauces combine in this dish, with added lime for that extra tang which marks this stir fry a a little bit different. This dish is a healthier, cheaper alternative to a Chinese takeaway, with all the tastes of the Orient. It's a great way to get children to eat their vegetables (disguised by flavoursome sauces), however you may need to amend the sauce recipe for younger tastebuds.
HOW TO MAKE CHICKEN NOODLES
- 1 tsp sunflower oil
- 1 red pepper, deseeded and sliced
- 150g mangetout, halved
- 2 x 150g straight-to-wok udon noodles
- 2 cooked chicken breasts, sliced
- Handful of fresh coriander, chopped
For the sauce:
- 3 tbsp teriyaki sauce
- 3 tbsp tamari or soy sauce
- 1 tsp Thai fish sauce
- 1 tsp sesame oil
- Juice of 1-2 limes
- For the sauce, mix the teriyaki, tamari, fish sauce, sesame oil and lime juice to taste.
- Heat the oil in a wok and stir-fry the veg for 2 minutes. Pour over 100ml water; add the noodles for 1 minute, to soften slightly.
- Add the chicken and pour over the sauce, heat for a further 3-4 minutes until hot through and sticky. Scatter with coriander to serve.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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