10-Min Ginger Chicken Stir-Fry & Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Meanwhile, slice the spring onion[s] finely

Once hot, add the diced chicken to the pan and cook for 4 min

Meanwhile, add the fine egg noodles to a large bowl, cover them with boiled water until fully submerged and stir for 10 sec until the noodles separate

Set aside to soak for 4 min, or until softened

Meanwhile, cut the baby corn in half lengthways

Combine half of the soy sauce with the honey, ginger paste and 1 tbsp [2 tbsp] water in a small bowl – this is your ginger sauce

Add the baby corn and sugar snaps to the pan with the chicken and cook for 1 min

Add the ginger sauce and cook for 1 min further or until the chicken is cooked through and the sauce has thickened slightly – this is your ginger chicken 

Note: please ensure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies

Meanwhile, drain the soaked noodles and return them to the bowl

Add the toasted sesame oil and remaining soy sauce and give everything a good mix up – these are your sesame noodles