RECIPE: HOW TO DO FIVE-SPICE CHICKEN NOODLE STIR-FRY

RECIPE: HOW TO DO FIVE-SPICE CHICKEN NOODLE STIR-FRY

This clever chicken noodle stir-fry recipe uses time-saving products to make midweek cooking quick and easy. Try our five-spice roast pork, too!

RECIPE FIVE-SPICE CHICKEN NOODLE STIR-FRY

Dificulty: Easy
Portion: Serves 2
Time: undefined

Ingredients

2 tsp Chinese five-spice powder
1 tbsp honey
1 tbsp Very Lazy Ginger (from supermarkets) or similar, roughly chopped
2 tbsp soy sauce, plus extra to serve
2 free-range chicken breasts, thinly sliced
2 tbsp toasted sesame oil
2 nests Blue Dragon Wholewheat Noodles (from Tesco and other supermarkets)
220g pack Tesco Stir-fry Medley, or similar
Lime wedges to serve

Step by step preparation

Mix the five-spice, honey, ginger and soy sauce in a bowl. Add the chicken and coat it in the marinade.
Heat 1 tbsp of he oil in a wok over a high heat and fry the chicken for 5 minutes until cooked, sticky and golden. Remove and set aside, then wipe the wok.
Meanwhile cook the noodles according to the packet instructions. Drain and run under cold water to prevent them sticking, then set aside. Slice the stir-fry veg into matchsticks.
Add the remaining oil to the wok and stir-fry the veg for 1-2 minutes until beginning to wilt. 5. Return the chicken to the pan with the noodles and fry for 30 seconds with a splash of soy sauce. Divide between two bowls and squeeze over a wedge of lime

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