Ingredients:
1 tbsp rapeseed oil
3 garlic cloves, finely chopped
2.5cm piece of fresh ginger, peeled and grated
1 red cayenne chilli, sliced
250g – 300g boneless, skinless chicken thighs, sliced on the angle into 2.5cm strips
1 tbsp Shaohsing rice wine or dry sherry
1 tbsp dark soy sauce
250g tenderstem broccoli, sliced on the angle into 2.5cm pieces
1 carrot, sliced into matchsticks
2 tbsp tamari or low sodium light soy sauce
200g cooked egg noodles
2 tbsp oyster sauce
Large handful beansprouts
Method:
1. Heat a wok over high heat until smoking, add the rapeseed oil and give the oil a swirl. Quickly add the garlic, ginger and chill and stir-fry for a few seconds. Add the chicken and stir-fry until starting to brown.
2. As the chicken starts to brown and cook through, add the rice wine or dry sherry and follow quickly with the dark soy sauce, broccoli, and carrot. Stir-fry together for 30 seconds.
3. Add the tamari, then toss through the noodles and oyster sauce. Stir fry for less than 1 minute. Toss in the beansprouts, then serve immediately.
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