Sweet, sticky, and with a kick of heat, the delicious sauce in this stir-fry is nothing short of a flavour miracle. Mangetout, sesame seeds and peanuts give a beautiful texture to the dish whilst ginger, garlic and coriander keep things fresh. This sizzling dish is guaranteed to become a household favourite in no time at all.
Red Bullet Chilli
Egg Noodle Nest(ContainsEgg, Gluten)
Soy Sauce(ContainsGluten, Soya)
Diced Chicken Thigh
Put a large saucepan of water on to boil for the noodles. Meanwhile, trim the spring onion and thinly slice. Peel and grate the ginger and garlic (or use a garlic press). Halve the chilli lengthways, deseed and finely chop. Add the noodles to the boiling water and cook for 4 mins. Drain in a sieve and drizzle over a little oil to stop them from sticking together!
Meanwhile, pop the ginger, garlic, chilli (use less if you don't like spice!), soy sauce, honey and sesame seeds into a small bowl and mix together.
Pop a frying pan on medium-high heat with a drizzle of oil. Add the diced chicken to the hot pan with a pinch of salt and pepper and cook until browned, 5 mins. TIP: If your pan is small, cook the chicken in batches, you want the chicken to fry not stew. Add the mangetout and half the spring onion. Stir-fry for a further 5 mins.
When the chicken is cooked through and the mangetout are tender, pour the sauce you made in step 2 into the pan. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Stir together and cook for 1-2 mins, then add the cooked noodles. Toss together and cook until everything is nicely combined and piping hot, another 1-2 mins.
Roughly chop the coriander (stalks and all) and roughly chop the peanuts (or pop them in a freezer bag and bash them with a frying pan - depending on your mood!).
Serve your sesame chicken and noodles in bowls with a sprinkling of coriander, peanuts and the remaining spring onion. If you have any le over chopped chilli, sprinkle that on too for a bit of kick. Enjoy!