Ingredients
- 4 tbsp light soy sauce
- 1 level tbsp hot chilli sauce
- 2 tsp Chinese rice vinegar or white wine vinegar
- 4 garlic cloves, crushed
- 2cm piece root ginger, peeled and finely grated
- 1 level tsp Chinese five-spice powder
- 3 large skinless and boneless chicken breasts, thinly sliced
- 200g dried medium or thin egg noodles
- 200g mangetout, halved lengthways
- 225g can water chestnuts, drained
- 225g can bamboo shoots, drained
- 1 red pepper, deseeded and thinly sliced
- 8 spring onions, sliced diagonally
- 1 level tbsp sweet chilli sauce
- 4 tbsp dark soy sauce
- Low-calorie cooking spray
Method
- Place the light soy sauce in a large bowl and stir in the hot chilli sauce, vinegar, garlic, ginger and five-spice powder. Add the chicken and stir to coat in the dressing. Leave to marinate for 10 minutes.
- Meanwhile, cook the noodles according to the pack instructions and drain well.
- Spray a large non-stick wok or frying pan with low-calorie cooking spray, add the chicken mixture and stir-fry over a high heat for 4-5 minutes, or until lightly browned.
- Add all the vegetables and stir-fry for a further 4-5 minutes.
- Add the noodles, sweet chilli sauce and dark soy sauce and cook for a further 4 minutes, or until piping hot. Divide between 4 bowls and serve immediately with sliced red chillies on the side, if using
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
