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Sesame Noodle Stir Fry

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Serves: 2
1 tsp red wine vinegar
1 tbsp low-salt soy sauce
1 tbsp low-sugar and salt tomato ketchup
2 tbsp orange juice
1 tsp clear honey
1 tsp cornflour
1 tbsp vegetable oil
100g / 3 1/2 oz skinless, boneless chicken breast, cut into strips
2 spring onions, finely sliced
55g / 2 oz baby sweetcorn, halved lengthways
1 carrot, cut into thin batons
1/2 red pepper, deseeded and chopped
1/2 courgette, chopped
50g / 1 3/4 oz bean thread noodles
2 tsp sesame seeds

Mix the vinegar, soy sauce, tomato ketchup, orange juice and honey together in a jug, add the cornflour and stir until well combined.

Heat the oil in a non-stick frying pan and stir-fry the chicken strips for 3-4 minutes. Add the vegetables and stir-fry for 4-5 minutes.

Add the cornflour mixture and bring to the boil, stirring constantly, then reduce the heat and simmer for 1 minute until thickened.

Meanwhile, prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. Mix well. Serve hot or cold.

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