Far Eastern ... Far Out Tastes!
| Calories | 405 |
Checks | 16 |
Fat (g) | 8 |
Per serving, serves 2
Whizz up this delicious dish in a fast and furious wok. It's got flavour, it's filling and it's fresh!
| Directions |
1 | Cook the Chinese noodles according to the manufacturer’s instructions and drain well. Toss them in the soy sauce and set aside. | 2 | Spray a deep frying pan or wok with oil and place over high heat. Add the spring onions, garlic, chilli, ginger, bamboo shoots, bean sprouts and mangetout. Stir-fry 2-3 minutes and then remove from the wok and keep warm. | 3 | Add the chicken to the wok and stir-fry briskly 2-3 minutes over high heat until cooked through and golden brown. | 4 | Blend the soy sauce, chilli sauce and water together and then stir in the cornflour. It should be smooth with no lumps. | 5 | Add the cornflour mixture to the chicken and stir in well. Return the cooked vegetables to the pan with the noodles and stir gently over a low heat until the sauce thickens and everything is hot. | 6 | Serve sprinkled with coriander and sesame seeds. |
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| What you need |
| 150 g/5 oz | dried Chinese noodles | | 1 tbsp | soy sauce | | spray oil | | | 3 | spring onions, sliced | | 2 | garlic cloves, cut into slivers | | 1 | red chilli, deseeded and shredded | | 2.5 cm/1 in | fresh root ginger, peeled and shredded | | 60 g/2 oz | drained canned bamboo shoots | | 60 g/2 oz | bean sprouts | | 60 g/2 oz | mangetout, trimmed | | 200 g/7 oz | skinless chicken breast, cut into strips | | few sprigs | of coriander, torn | | 1 tsp | toasted sesame seeds | | Cornflour mixture | | | 2 tbsp | soy sauce | | 1 tbsp | sweet chilli sauce | | 125 ml/4½ fl.oz | water | | 1 tbsp | cornflour |
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