• ½ tablespoon olive oil
  • 333g pack fresh British chicken breast fillets, cut into bite-sized pieces
  • 2 teaspoons easy ginger
  • 2 teaspoons easy garlic
  • 4 fine egg noodles nests
  • 1 tablespoon sesame oil
  • 175g pack babycorn & mange tout
  • 1 red pepper, deseeded and finely sliced
  • ½ bunch spring onions, washed and finely sliced
  • 175ml pouch Chinese stir-fry sauce


  1. 1

    Heat the olive oil in a wok, add the chicken and fry briskly until browned all over. Add the ginger and garlic and stir-fry for another 3-4 minutes.

  2. 2

    Meanwhile, cook the noodles to pack instructions; drain, run under cold water, then toss in the sesame oil.

  3. 3

    Add the babycorn and mange tout, red pepper and half the spring onions to the wok. Stir fry for 2-3 minutes.

  4. 4

    Add the noodles and sauce and toss together. Cook for 2 minutes, until the chicken is cooked through and no pink colour remains. Garnish with the remaining spring onions.

  5. 5

    Cook's tip: Remember it is important to wash your hands after handling raw meat.

Nutritional Details

Each serving provides
  • Energy 2043kj 488kcal 24%
  • Fat 11.5g 16%
  • Saturates 2.3g 12%
  • Sugars 8.9g 10%
  • Salt 2.27g 38%

% of the Reference Intakes

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