Know-how: Dried noodles
Dried noodles are a handy
storecupboard standby. Try breaking
them into short lengths and adding to soups
for a quick, yet filling, lunch.
Give it some kick
Ginger & spice stir-fry: Season the chicken with
1 tsp Chinese five-spice before frying, then add
1 chopped garlic clove and a finely chopped piece
fresh root ginger once the chicken begins to brown.
When adding the noodles, replace the sesame seeds
with a handful cashew nuts, then finish with 3 finely
chopped spring onions instead of coriander.
Cook the noodles according to pack
instructions, then drain. Meanwhile, heat
the oil in a large wok, add the chicken, then
stir-fry over a high heat for a few mins. Tip
in the carrot sticks, then continue stir-frying
for about 4 mins until the chicken is cooked
and starting to brown.
Quickly stir in the honey and lime juice,
bubble for 30 secs, then add the sesame
seeds and cooked noodles. (It’s easier to
use tongs at this stage to mix everything
together.) Warm everything through briefly,
then toss in the coriander just before serving.