Ingredients

1 large chicken breast (approx 160g)

150g fine Chinese egg noodles
1 tbsp vegetable oil
1 ½ tbsp sesame oil
1 clove garlic, crushed
100g shitake mushrooms
125g sugar snap peas
½ small red pepper, cut into thin strips
75g baby corn cut into quarters
4 spring onions, finely sliced
125g courgettes
125g beansprouts

Marinade
2 tbsp soy sauce
2 tbsp sake (rice wine)
1 tbsp soft brown sugar

Method:

Mix together the soy sauce, sake and brown sugar and marinate the chicken for 10 minutes. Strain and reserve the marinade.

Cook the noodles according to the packet instructions, then set aside.

Heat the vegetable oil in a wok or large frying pan and stir fry the chicken for 5 to 6  minutes.  Remove the chicken and set aside.

Heat the sesame oil in the wok.  Add the garlic and stir fry for a few seconds. Add the shitake mushrooms, sugar snap peas, red pepper and baby corn, stirring occasionally for 4 minutes.  Add the spring onions, courgette and beansprouts and continue to cook, stirring occasionally. 

Add the chicken and noodles together with the marinade. Stir fry for one to two minutes or until the noodles are heated through. 

Information:
MAKES 6 PORTIONS