75g egg noodles
1 chicken breast
mixed stir fry vegetables
1 clove of garlic
1 small piece of ginger
1 spring onion
2 tbsp soy sauce
vegetable oil (for cooking)
Start by peeling the garlic and ginger before chopping into small pieces. Remove the outer layer of skin from the spring onion and give it a quick wash before chopping it finely. Peel and chop all of the vegetables and set aside ready to cook.
On a separate chopping board, prepare the chicken by cutting it into strips about 1 cm thick. Place in a bowl, drizzle over 1 tbsp of soy sauce as well as a tablespoon of water. Mix it together so that the sauce is fully coating the chicken before covering the bowl and putting it in the fridge.
Prepare the noodles by following the instructions on the packet. Once fully cooked, drain them using a colander and pour a drizzle of vegetable oil over to prevent them from sticking together.
Heat a wok or large non-stick pan to a high temperature and add a drizzle of oil to the pan. Carefully add the chicken and allow it to cook for 1 minute before turning it over to brown the other side.
Once the chicken is completely cooked, throw in the garlic, ginger and spring onions. Leave for about a minute before adding the rest of the vegetables and the remaining soy sauce. After a further 2 minutes, add the noodles and mix everything together.