|300 g g||Wok Noodles Wok Noodles|
|2 tbsp tbsp||Sesame Oil Sesame Oil|
|1 cups cup||Frozen Peas Frozen Peas|
|packet packet||Sugar snap peas Sugar snap peas|
|1 pieces piece|| 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
|2 cm cm|| Ginger
(peeled and grated)
|1 handfuls handful||Coriander Coriander|
|3 pieces piece|| 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.