1x 410g bag of egg noodles
1/2 yellow pepper, sliced
1/2 red pepper, sliced
1 small onion, sliced
1/4 cabbage, sliced
1 tin of bamboo shoots and water chestnuts, drained
handful of beansprouts
handful of mangetout
4tbsp vegetable oil
1 chicken breast, cooked, sliced
1 beef stock cube
1 packet of sweet and sour cooking sauce (easy to make but this is cooking on a budget)
zest of half an orange
2floz boiling water
Add the water to a frying pan over a medium heat, crumble in the stock cube, stir well then add the noodles, fry these for 3-4 minutes stirring occasionally.
While that’s going on add the oil to a wok over a high heat, when the wok is smoking a little (in china they call this, breath of the wok. Add all the ingredients and stir-fry for 2-3 minutes.
Next add the chicken, sweet and sour sauce and the orange zest, stir-fry for a further minute.
This will stop any take-away cravings!
Chinese stir-fry should take no longer than 10 minutes to cook to maintain that crunch we all recognise.