|300 g g||Wok Noodles Wok Noodles|
|2 tbsp tbsp||Sesame Oil Sesame Oil|
|1 cups cup||Frozen Peas Frozen Peas|
|0 packet packet||Sugar snap peas Sugar snap peas|
|1 pieces piece||Courgette Courgette|
|sliced very thinly|
|1 pieces piece||Yellow Pepper Yellow Pepper|
|2 handfuls handful||Spinach Spinach|
|4 tbsp tbsp||Soy Sauce Soy Sauce|
|1 pieces piece||Juice of a Lime Juice of a Lime|
|3 cloves clove||Garlic Garlic|
|2 cm cm||Ginger Ginger|
|peeled and grated|
|1 handfuls handful||Coriander Coriander|
|3 pieces piece||Chicken Breast Chicken Breast|
|cut into strips (for when you’re ready to cook)|
Chicken and Noodle Stir Fry
By David Gillick
This fragrant noodle dish packed with vegetables is topped with tender, griddled chicken slices.
Divide beans between 2 large reusable freezer bags. Cut the yellow pepper into 1cm slices, cut the corn and mangetout on the diagonal and thinly slice the courgette. Divide between the 2 bags with a handful of sliced spinach in each bag.
Mix the sesame oil with 2 tablespoons of the soy sauce, lime juice, roasted garlic, ginger and coriander in a teacup then divide this between the 2 bags. Give the closed bag a quick shake to mix together.
Freeze immediately (for best results lay flat in the freezer).
To make the meal; rub the chicken with the olive oil and 2 tbsp soy sauce. Heat a heavy frying pan over medium heat, put in the chicken and cook until starting to brown, turning every minute.
Add to a warm plate to rest. Turn up the wok to hot, add the frozen stir fry mix and cook for 3-4 minutes, add in the noodles cook minutes for a further 2 minutes.
Place the noodle stir fry in a dish and top with slices of chicken.