Most people probably already have a go-to chicken noodle or stir fry recipe, but not me. So I looked at one of Jamie’s and then amended it a little (that’s usually how I roll). The result was a nice mixture of soft noodles and chicken, crunchy carrots and peanuts and freshness from lime and coriander. And like most stir-fries, it takes mere minutes to make.

Chicken noodles, serves 2

Adapted from Jamie Oliver’s recipe.

oil for frying

1 garlic clove, chopped

a few spring onions, chopped

1/2 red chilli, finely chopped

1 lime, cut into wedges

2-3 chicken thigh fillets

1 carrot, cut into matchsticks

1/2  broccoli crown, cut into small florets 

2 egg noodle nests

1 tbsp soy sauce

1/2 tbsp fish sauce

a handful peanuts

1/2 bunch coriander, finely chopped

salt & pepper

Cook the noodles according to the packet. Rinse and put aside.

Heat up the oil in a wok or large frying pan. Trim the chicken and cut into bite size pieces. Fry them until golden. Add salt and pepper. Then add garlic and chilli to the pan and thereafter spring onions, carrot pieces and broccoli. After a minute or so, add the noodles and heat up.  Add soy and fish sauce, squeeze some lime and season to taste. Top with peanuts and coriander. Serve with lime wedges.