Kikkoman UK - 100% natural Soy Sauce from Japan

Ingredients

4tbsp Kikkoman Soy Sauce
1-2 tbsp rice wine
3tbsp groundnut oil
1 large courgette, sliced
1 orange pepper, deseeded and cut into chunks
8 spring onions, trimmed and sliced
150g/5oz beansprouts
350g/12oz chicken breasts, cut into small chunks or thin strips
2tsp ground coriander
1tsp ground cumin
½ tsp hot chilli powder
250g/9oz thin or medium egg noodles, cooked & drained
Sliced chillies, to garnish

Chicken with soy noodles

To save time on preparation, use ready-sliced fresh chicken strips. To ring the changes use other meats such as pork or beef.

Method

Heat 2 tablespoons of the oil in a wok, add the courgette , pepper and spring onions. Stir-fry over a brisk heat for 5 minutes. Add the beansprouts, stir-fry for a further 2 minutes. Remove from the wok and set aside.

Add the remaining oil to the wok, heat and stir-fry the chicken for 5 minutes. Add the coriander, cumin and chilli powder and stir-fry for a further 1minute.

Return the vegetables to the wok and toss with the chicken. Add the noodles, soy sauce and rice wine. Toss everything together over the heat and when piping hot, serve in bowls sprinkled with chilli slices.