

This is a really quick and easy dish. If you want to, you can cook the noodles and prepare all the veg and chicken in advance, then keep them in the fridge until youre ready to cook.
Serves 2
Ingredients
- 1 large chicken breast (approximately 180g), preferably higher welfare, skin off
- a bunch of fresh coriander
- 2 big cloves of garlic
- a thumb-sized piece of fresh ginger
- 8 spring onions
- 1 gem lettuce
- 1 fresh red chilli
- 1 lime
- 100g dried medium egg noodles
- vegetable oil
- 2 tablespoons unsalted cashew nuts
- 1 tablespoon icing sugar
- freshly ground black pepper
- a large handful of mangetout
- a handful of beansprouts
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- optional: a few sprigs of watercress
To prepare your stir-fry
Cut the chicken breast into 1cm thick strips
Pick the coriander leaves and finely slice the stalks
Peel and finely slice the garlic and ginger
To prepare your stir-fry
Trim and finely slice the spring onions
Separate the little gem leaves
Wash and spin the salad leaves dry
To prepare your stir-fry
Deseed and finely slice the chilli
Cut the lime into wedges
To cook your stir-fry
Cook the noodles in boiling water according to packet instructions
Drain and refresh under cold water
Drain again, toss in a little oil and put to one side
To cook your stir-fry
Toss the cashew nuts with a tablespoon of water and the icing sugar
Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden
Tip into a bowl to cool, then roughly chop or bash in a pestle and mortar
To cook your stir-fry
Heat a frying pan or wok thats big enough to hold all the ingredients
Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked
Add the coriander stalks, garlic and ginger and cook for a further minute
To cook your stir-fry
Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves
Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked
Stir through the soy and fish sauces and remove from the heat
To serve your stir-fry
Divide between bowls and decorate with the little gem leaves, watercress sprigs, if using, and the nuts
Sprinkle over the sliced chilli
Serve with lime wedges on the side for squeezing over
© All recipe photgraphy David Loftus and Matt Russell