This colorful stir-fry makes a quick, delicious midweek meal and is a brilliant way to get more vegetables into your diet. It's loaded with protein and vitamin C, and infinitely adaptable – if you don't have all the ingredients for this recipe, then feel free to substitute with another veg. You could use turkey, beef, prawns or pork instead of chicken if you prefer.
- 125g (or 2 nests) wholewheat noodles (or use straight-to-wok noodles)
- 1 tbsp light olive or rapeseed oil
- 1 small onion, chopped 1cm piece fresh ginger, finely chopped
- 1-2 garlic cloves, crushed
- 2 chicken thigh fillets, thinly sliced
- 1⁄2 red chili, finely chopped (optional)
- 400g colorful vegetables (eg thinly sliced red peppers, pak choi, courgettes, broccoli, green beans, carrot batons or mangetout)
- 1 tbsp tamari or soy sauce
- 2 tbsp water or stock
- 25g cashews, toasted
- Cook the noodles according to the pack instructions. Drain and put aside while you make the stir-fry.
- Heat the oil in a wok or frying pan and fry the onion for 2 minutes. Add the ginger, garlic, chicken and chili (if using) and stir-fry until the chicken is browned all over. Substitute 200g marinated tofu pieces for the chicken to make it vegetarian.
- Add the vegetables to the pan and continue cooking until just crisp-cooked (about 3 minutes).
- Stir in the tamarind or soy sauce and the water or stock. Continue to cook over a low heat for 3-4 minutes or until the chicken is cooked through.
- Serve on the noodles and scatter over the cashews.
- Main Dishes
- Cook Time
- 15 minutes
- Calories per serving