Dinner recipe
Quick chicken egg noodles with broccoli, carrots, soy sauce, ginger, garlic, lime, and spring onions.
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Ingredients
wok or large frying pan, saucepan, colander, grater, knife, chopping board
Method
Slice the chicken into thin strips, cut the broccoli into small florets, peel the carrots into ribbons, slice the spring onions, grate the ginger, and grate the garlic.
Cook the medium egg noodles in boiling water for 4 minutes, then drain and rinse briefly under warm water so they stay separate.
Heat 1 tablespoon sunflower oil in a wok or large frying pan over a high heat. Cook the chicken with a pinch of salt for 4 to 5 minutes, tossing until golden and steaming hot with no pink in the thickest strips.
Add the broccoli and carrots and stir-fry for 3 minutes until the broccoli is bright green and the carrots have softened slightly.
Add the ginger, garlic, soy sauce, and 2 tablespoons water, then toss for 1 minute until the pan smells fragrant and the sauce bubbles.
Add the noodles and spring onions, toss for 2 minutes until hot, then finish with lime juice and serve in warm bowls.
