Dinner recipe
Quick chicken noodles with red pepper, carrots, peas, spring onions, ginger, soy sauce, and lime.
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Ingredients
large wok or frying pan, saucepan, colander, small bowl, box grater, knife, chopping board
Method
Slice the chicken into thin strips, slice the peppers, cut the carrots into matchsticks, slice the spring onions, grate the ginger and garlic, and cut the limes into wedges.
Stir the soy sauce with the ginger, garlic, juice from one lime, and 3 tablespoons water in a small bowl. Hold back extra salt and black pepper until the final taste check.
Cook the egg noodles in boiling water for the pack time until just soft, then drain and rinse briefly under warm water so they do not clump.
Heat the olive oil in a large wok or frying pan over a high heat. Stir-fry the chicken for 5-6 minutes until golden in patches and piping hot through with no pink in the centre.
Add the peppers and carrots and stir-fry for 4 minutes until bright and slightly softened. Add the peas and spring onions for 2 minutes.
Add the noodles and sauce to the pan. Toss for 2-3 minutes until glossy and hot, then serve with the remaining lime wedges. Taste once everything is assembled, then add a little salt and black pepper only if needed.
