Sesame Chicken and Shanghai Noodles

Ingredients

600g Shanghai noodles
1tsp olive oil
1tbsp fresh ginger
1 long red chili, seeded and finely chopped
500g chicken breast fillets, cut crossways into 1 cm slices
2 cloves garlic, crushed
60ml salt-reduced soy sauce
3 tsp sesame oil
700g baby bok choy, sliced lengthways into eighths
2 tb sp sesame seeds, toasted

Method

Cook the noodles in boiling water for 4-5 minutes or until tender. Drain, rince under cold water and drain again.

Heat the oil in a wok and swirl to coat . Add the ginger and chili and stir-fry for 1 minute. Add the chicken and stir-fry for a further 3-5 minutes or until browned and almost cooked.

Add the garlic and cook for a further 1 minute. Pour in the soy sauce and sesame oil and toss to coat. Add the bok choy and noodles to the wok and stir-fry until the bok choy is tender and the noodles are warmed through. Place in individual serving bowls, sprinkle with sesame seeds and serve.

(Serves : 4)