1 tablespoon soy sauce (I use light, low salt for cooking)
100g straignt to wok noodles (I like rice noodles)
1 clove garlic
1 lime ((a tablespoon of rice wine vinegar can be substituted))
Cut the chicken breast into 'fingers' along the grain of the meat
Trim the tenderstem
Peel and chop the ginger, garlic and chilli (removing chilli seeds unless you want things REALLY hot)
Chop the coriander
Put the chicken, coriander, garlic, chilli, soy and ginger into a bowl and squeeze lime juice in. Mix well.
Heat a little sunflower or sesame oil in a wok till just smoking.
Add the chicken, herbs and spices and marinade liquid and cook for about a minute, stirring constanty
Add in the tenderstem and cook for a further 2 minutes if necessary adding a little water, continuing to stir
Add in the noodles and cook for a further one to two minutes if necessary adding a little water, continuing to stir
Serve garnished with a few fresh coriander leaves
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.