Ingredients:
FOR THE SAUCE
6 Garlic Cloves, peeled and crushed
1 1/2 inch piece Fresh Ginger, peeled and chopped
1 1/2 Red Chillies, deseeded and finely chopped
1 Red Pepper, finely sliced
3 Tomatoes, chopped
7 Tbsp Water
3 Tbsp Tomato Ketchup
1 1/2 Tsp Soft Light Brown Sugar
REST OF INGREDIENTS
3 Chicken Breasts, sliced
180g (3 layers) Medium Egg Noodles, cooked according to packet instructions
1 Courgette, thinly sliced
1 Red Pepper, thinly sliced
Splash of Light Soy sauce
1 Tbsp Groundnut Oil
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Preparation:
1. Place all the sauce ingredients into a food processor and blend to a paste
2. Add oil to a hot wok and stir-fry chicken for 3-4 min until browned
3. Add the red pepper and courgette and continue cooking for 2-3 min, until red pepper soft and tender
4. Add sauce and bring to boil - a matter of seconds if wok is hot
5. Add cooked noodles to wok and mix everything together well
6. Add a good splash of soy sauce and serve
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