Prep 10 mins
Cook 10 mins
I cobbled this one together after eating something similar at Tampopo, it's not quite the same, but it is good, and low fat too!
- 250 g chicken breasts, trimmed of fat and cubed
- 1 teaspoon sesame oil
- 1 tablespoon plain flour
- 2 teaspoons soy sauce
- 2 teaspoons ginger paste
- 100 g mange-touts peas, chopped
- 100 g baby sweetcorn, chopped
- 1 carrot, grated
- 1 onion, chopped
- 50 g shiitake mushrooms, sliced
- 1⁄2 red pepper, sliced thinly
- 1⁄2 yellow pepper, sliced thinly
- 225 g bamboo shoots
- 225 g water chestnuts
- 50 g bok choy, shredded
- 50 g bean sprouts
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons unsalted peanuts, crushed
- 1 vegetable stock cube
- 1 tablespoon sherry wine
- 1 tablespoon rice wine vinegar
- 1 tablespoon tomato puree
- 1 teaspoon crushed dried red chili
- 100 ml water
- 150 ml Thai sweet chili sauce
- 1 tablespoon lemon juice
- 125 g udon noodles or 125 g rice noodles
- Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
- Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
- Fry the chicken until brown then set aside.
- Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
- Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
- Add the chinese leaves and half the beansprouts.
- Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
- While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
- Drain the noodles and add to your stir fry and mix well.
- Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.