10 ounce Chinese egg noodles
2 tbsp sunflower oil
3 scallions, chopped
1 garlic clove, crushed
1 in piece fresh root ginger, peeled and grated
1 tsp hot paprika
1 tsp ground cilantro
3 chicken breasts without skin and bone, sliced
1 cup mange-touts, topped and tailed
1 1/4 cups baby corn, halved
2 3/4 cups beansprouts
1 tbsp cornstarch
3 tbsp soy sauce
3 tbsp lemon juice
1 tbsp sugar
3 tbsp chopped fresh cilantro or scallion, to garnish
1. Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the manufacturer's instructions. Drain and cover.
2. Heat the oil. Add the scallions and cook over a gentle heat. Mix in the next five ingredients, then stir-fry for about 3-4 minutes.
3. Add the mange-touts, baby corn and beansprouts and steam briefly. Add the noodles.
4. Combine the cornstarch, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve garnished with freshly chopped cilantro or scallion tops.
Large wok lids are cumbersome and can be difficult to store in a small kitchen. Consider placing a circle of greaseproof paper against the food surface to keep cooking juices in.
Be very careful when stir-frying dishes. Timing is very important and overcooking will ruin the flavour. When correctly done the food should be crispy. The high heat used in stir-frying will bring out the natural juices of the vegetables especially if they are fresh.