Chicken with Sukiyaki Noodles

Serves 4

4 tbsp soy sauce

1-2 tbsp rice wine

3 tbsp groundnut oil

1 large courgette, sliced

1 orange pepper, deseeded and cut into chunks

8 spring onions, trimmed and sliced

150g/5oz beansprouts

350g/12oz chicken breasts, cut into small chunks or thin strips

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp hot chilli powder

250g/9oz thin or medium egg noodles, cooked & drained

Sliced chillies, to garnish

Heat two tablespoons of the oil in a wok, add courgette, pepper and spring onions. Stir-fry over a brisk heat for five minutes.

Add beansprouts, stir-fry for a further two minutes. Remove from wok and set aside.

Add remaining oil to the wok, heat and stir-fry chicken for five minutes.

Add the coriander, cumin and chilli powder and stir-fry for a further minute.

Return vegetables to wok and toss with chicken. Add noodles, soy sauce and rice wine.

Toss everything together over heat and when piping hot, serve sprinkled with chilli slices.