World Cuisine

  • 4 tablespoons light soy sauce
  • 1 tablespoon hot chilli sauce
  • 2 teaspoons Shaoxing rice wine
  • 4 garlic cloves, crushed
  • 2 teaspoons peeled and finely grated fresh root ginger
  • 1 teaspoon Chinese five-spice powder
  • 3 chicken breast fillets, about 175 g (6 oz) each, skinned and thinly sliced
  • 200 g (7 oz) dried fine egg noodles
  • low-calorie cooking spray
  • 200 g (7 oz) sugar snap peas, trimmed
  • 200 g (7 oz) canned water chestnuts, drained and sliced
  • 100 g (3½ oz) canned sliced bamboo shoots, drained
  • 1 red pepper, deseeded and thinly sliced
  • 8 spring onions, diagonally sliced into 5 cm (2 inch) lengths
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons dark soy sauce

Mix together the light soy sauce, hot chilli sauce, rice wine, garlic, ginger and five-spice powder in a bowl. Add the chicken and toss to coat evenly. Cover and leave to marinate at room temperature for 10 minutes.

Meanwhile, cook the noodles in a saucepan of boiling water for about 3 minutes, or according to the packet instructions, until just tender. Drain and set aside.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the chicken mixture and stir-fry for about 4–5 minutes until lightly browned. Add all the vegetables and stir-fry for about 4–5 minutes until just tender.

Add the drained noodles to the pan with the sweet chilli sauce and dark soy sauce and toss together for 3 minutes or until the noodles are piping hot. Serve in warmed bowls.

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