Ingredients
- 200g chicken mini fillets
- 1 chicken stock cube
- 2 nests of rice noodles (50g per person)
- 1 small white onion (thinly sliced)
- ½ yellow pepper (thinly sliced)
- ½ red peppers (thinly sliced)
- 1 garlic clove (crushed)
- 1 small piece of root ginger (thinly sliced)
- 1 tbsp of rapeseed oil
- 3 tbsp of hoisin sauce
- Handful fresh coriander
Method
- Bring a pan of water to the boil. Add the chicken stock cube and let it dissolve. Add the noodles and bring back up to the boil.
- Cut the chicken mini fillets into strips lengthways and thinly slice the onions, peppers, garlic and ginger.
- Heat one tsp of rapeseed oil in a wok or frying pan, then add the chicken. Stir fry chicken for 2-3 minutes until browned.
- Remove chicken from the pan, set aside on a plate.
- Return the pan to the heat and add remaining rapeseed oil. Add the onions and peppers. Stir and cook for a couple of minutes until tender.
- Add the garlic and ginger and sizzle for a few seconds, until fragrant.
- Add the drained noodles and chicken and stir fry until noodles are hot. Add the hoisin sauce with a little water. Mix so everything is coated in the sauce.
- To finish, drizzle with rapeseed oil and scatter with fresh coriander.