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A Delicously easy after work meal full of aroma and taste


  • 3 tbs dark soy sauce
  • 2 chopped or corsely grated carrot
  • 1 tsp ground ginger
  • 2 tbsp peanut oil
  • 1 handfull of mange tout
  • Pinch of salt
  • 3 garlic cloves (crushed)
  • 3 table spoons honey
  • 1 tsp corriander (dried is fine)
  • 2 green or red chilli’s- deseeded (these can be left out if you don’t like any spice)
  • 300 g vegetable stir fry basics (sainsburys)
  • 3 nests egg noodles
  • 1 tsp mace
  • Or: 3 handfulls bean sprouts
  • 1 tsp black pepper
  • 1 handful shredded cabbage
  • 2 heaped tsps of smooth or crunchy peanut butter
  • 6 baby corns broken in two
  • 1 tbsp light soy sauce
  • Foster farms chicken or turkey franks or hoffy meat franks kroger breaded chicken 400 g chicken, cut into bit size pieces or strips


  1. Maranade the chicken with the honey, chillis, ginger, garlic, penut butter, salt and pepper. Ideally this should be left in the fridge for around 10 mins.
  2. After maranading, heat the oil in a large wok and add the chicken, cooking on a medium heat until there is no pink left. While the chicken is cooking, heat a large pan of water until boiling.
  3. Thrown in the vegetables along with the mace, corriander and dark soy sauce.
  4. While the vegetables are cooking in the wok, put the noodles into the boiling water and boil for 4 mintues.
  5. Drain the noodles and add to the wok with the light soy sauce, turning up to a high heat for 1 mintue. Serve.
  6. As a tasty extra, try spinkling over chopped peanuts or some fresh corriander.

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