Fragrant Chicken Breast Noodle Stir-Fry

a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.

b) When boiling, add the noodles and broccoli to the water and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

a) While the noodles cook, heat a drizzle of oil in a large frying pan on high heat.

b) Add the diced chicken to the pan and fry for 2-3 mins.

c) Add the sliced mushrooms and pepper. Season with salt and pepper. Stir-fry until the chicken is cooked through, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Stir in the ginger, garlic & lemongrass puree and cook for 1 min more.

b) Add the soy sauce, bulgogi, and water for the sauce (see pantry for amount) to the pan. 

a) Stir to combine and simmer until slightly thickened, 2-3 mins.

b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min.