Chicken noodle stir fry

1. 1

   Put the chicken in a bowl with the lime juice and gochujang. Mix well, cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking.

2. 2

   To make the chilli fish sauce, mix all the ingredients together and set aside.

3. 3

   For the stir-fry, cook the rice noodles in a large pan of boiling water according to packet instructions. Drain, cool under cold running water and set aside.

4. 4

   For the chicken, discard the marinade and pat the chicken dry using kitchen paper.

5. 5

   Make the stir-fry in two batches. Heat half the groundnut oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned (about 1-2 minutes).

6. 6

   Add half of all the vegetables (except the chillies). Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through.

7. 7

   Add half the herbs, mix and then add half the noodles. Mix for another 30 seconds, and finish with the juice of half a lime.

8. 8

   Repeat for the second bowl. Serve with the chilli fish sauce.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.