Stir-Fried Rice Noodles With Chicken and Vegetables

A snappy supper dish or tasty light meal, this fresh and colourful stir-fry is as flavoursome as it is healthy.

• Ready In: 25 mins
• Serves: 1-2

Ingredients

• 1 1⁄2 tablespoons  vegetable oil
• 1  chicken breast, shredded
• 1  egg
• 6 1⁄2 ounces  rice noodles, broad variety, soaked as per instructions on the packet, drained
• 2 1⁄2 ounces greens, roughly chopped
• 4  ounces broccoli florets
• 1  tablespoon fish sauce
• 1  tablespoon sugar
• 1 1⁄2 teaspoons dark soy sauce
• 1⁄2 tablespoon light soy sauce
• 2  tablespoons  stock (optional)
• 1⁄2 teaspoon ground black pepper

Directions

1. Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
2. Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
3. The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
4. This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.