Chicken Noodle Stir-Fry
250g/9oz egg noodles
2 tbsp oil
2 garlic cloves, crushed
4 boneless, skinless chicken thighs, sliced
3 carrots, cut into thin strips
1 red (bell) pepper, seeded and cut into strips
1 bunch of spring onions (scallions), sliced
200g/7oz mangetouts, trimmed
150g/5oz black bean stir-fry sauce
1 Fill a large pan with water and bring to the boil. Add the noodles to the boiling water and cook according to the pack instructions.
2 Meanwhile, heat the oil in a wok or deep frying pan. Add the garlic and stir-fry for 1 minute. Add the chicken and stir-fry for 5 minutes, then stir in the carrot strips and stir-fry for a further 3 minutes.
3 Add the red pepper, spring onions, mangetouts and stir-fry sauce to the wok and stir-fry for 5 minutes.
4 Drain the cooked noodles thoroughly and add to the wok. Toss everything together and serve immediately.