chicken stir

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.

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