thumb-size piece fresh Root Ginger
2 Garlic Cloves
2 tbsp Tomato Purée
2 tbsp Soy Sauce
splash of Sesame Oil
For extra heat you can add, 1 red chilli (deseeded and chopped)
2 Chicken Breasts (cut into strips)
2 blocks dried Egg Noodles
½ Broccoli (chopped)
3 Carrots (cut into thin strips)
1 tbsp Vegetable Oil
300g pack Beansprouts
3 Spring Onions (sliced into strips)
Mix together the garlic, ginger, chilli, soy sauce and tomato purée.
Heat the vegetable oil in a wok, add the chicken and stir-fry for 4-5mins until cooked. Add the broccoli and carrots and stir fry for 5mins.
Meanwhile boil a large pan of water, add the noodles and cook for 4 mins before draining.
Stir the sauce through the chicken and veg mix. Toss in the noodles, beansprouts and spring onion to warm through. Then serve – yum!