1 cup egg noodles
2 tablespoons oil
1 clove crush garlic
2½ cm piece of ginger root chopped
¼ kg chicken fillet, finely shredded
1 onion sliced
125g sliced mushrooms
1 sliced red pepper
1 teaspoon cornflour
30ml water
250g baby sweetcorn, halved lengthwise
3 tablespoon soy sauce
5ml olive oil
1 tablespoon sesame seeds, toasted

Place noodles in a bowl and pour over boiling water. Leave to stand for 4 minutes. Drain thoroughly.
Heat oil in wok and add the garlic, ginger, roccoli, chicken and onion. Stir- fry until chicken strips are sealed and onion softened.
Add mushrooms and red pepper slices and stir-fry for a further 2-3 minutes.
Mix the cornflour with water and stir into a pan with sweetcorn, soy sauce, drained noodles and olive oil.
Heat through, stirring until thickened.
Sprinkle over sesame seeds and serve.

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