This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal (Nutrition per serving 545k calories, protein 33.0g, carbohydrate 80.0g, fat 12.0g, saturated fat 1.0g, fibre 7.0g, salt 1.98g)
Ingredients(Serves 4)
3 garlic cloves, crushed
good chunk fresh root ginger, grated
1 red chilli, deseeded and chopped
soy sauce
tomato purèe
2 chicken breasts, cut into chunky strips
3 blocks dried egg noodles
½ a head broccoli, broken into florets
3 carrots, cut into thin sticks
vegetable oil
300 g pack bean sprouts
3 spring onions, halved and sliced into long strips
1 tbsp oyster sauce
Method
Mix together the garlic, ginger, chilli, soy sauce and tomato purèe, then add the chicken and leave it to marinate while you prep the rest of the ingredients.
Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.
Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving...
enjoy