200g Chicken Breast (sliced into ribbons along the grain of the meat)
1 piece Ginger (Peeled and finely chopped)
2 cloves Garlic (Peeled and finely chopped)
handful Green Beans (topped and tailed)
100g Chinese leaf or similar (Finely shredded)
150g Courgettes (sliced into batons)
1 Red Chilli (De-seeded and finely sliced (adjust to taste...use less if you want a milder version)
2 teaspoons Low Salt Soy
1 teaspoon Sunflower or Sesame Oil
1 handful Fresh Coriander
300ml Chicken or vegetable stock
1 teaspoon Coconut cream
Heat the oil in the wok and cook the garlic, shallot, ginger and chilli for a minute or two
Now add the chicken and seal on all sides.
Add the courgette batons and cook for a minute or so.
Add the remaining vegetables and stir fry for a minute
Add the soy and stock, then stir through the noodles.
Cook until the noodles are soft (about 3 minutes) and then stir through most of the coriander and the coconut cream if used
Serve garnished with the remaining coriander leaves.
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