Sizzling stir fry

80g noodles

1 x chicken breast (or 3-4 thighs)

1 clove garlic

½ red chilli

1cm fresh ginger

½ red onion

½ pepper

1 pak choi

3 mushrooms

1x 15ml spoon oil

1x 10ml spoon reduced-salt soy sauce

Weighing scales, saucepan, 2 chopping boards, sharp knife, garlic press, wok or frying-pan, heat resistant spoon, colander, measuring spoons. 

1. Cook the noodles in boiling water. Check the packet for details.

2. On a red chopping board, remove any skin from the chicken and cut into strips. Thoroughly wash and dry hands after touching raw chicken. 

3. Prepare the vegetables with a fresh knife on a clean chopping board:

• peel and crush the garlic;
• de-seed and slice the chilli;
• peel and slice the ginger;
• peel and slice the onion;
• deseed and slice the pepper;
• slice mushrooms;
• shred the pak choi.

4. Heat the oil in the wok or frying pan.

5. Add the onion, garlic, chilli and ginger. Allow to cook for 1 minute.

6. Add the chicken and stir-fry for 3-4 minutes. Check that the chicken is cooked and no pink remains. 

7. Add the pepper, mushrooms, pak choi and soy sauce and continue to cook for a further 2 minutes.

8. Drain the noodles into a colander in the sink

9. Stir in the cooked noodles and cook for 2 minutes until hot.

10. Serve.

• Reduced food waste: Add any leftover vegetables, such as, courgettes, carrots or leeks to your stir fry. 
• Vegetarian alternative: Replace the chicken with tofu, beans or pulses for a vegetarian alternative. 
• Vary your protein: Try this recipe with prawns or thin strips of beef or pork. 
• Mix in ready cooked noodles or rice for a quick main meal. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free noodles or rice. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?