Char Siu Chicken Thigh Noodle Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

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

Once hot, add your diced chicken with a pinch of salt and pepper and cook for 4-5 min or until starting to brown

Peel and finely slice your brown onion[s]

Top, tail, peel and chop your carrot[s] in half lengthways and then into discs on the diagonal

Add your medium egg noodles and sweet pea pods to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min

Drain the soaked noodles

Once the chicken has started to brown, add the sliced onion and chopped carrot with a pinch of salt and cook for 5-6 min or until softened

Once softened, add your tomato paste and char siu sauce with a small knob of butter and cook for 1 min or until fragrant and your chicken is cooked through (no pink meat!)

Once fragrant, add the drained noodles and the sweet pea pods with your soy sauce and give everything a good mix up until fully coated – this is your char sui chicken noodle stir fry