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Stir-fries are a great way to use up any left over veggies in the fridge. This one has added crunch with red cabbage and a nutty sprinkling of sesame seeds. 
Ready in : 20 minutes 
Serves :
Ingredients : 
1 tbsp vegetable oil 
1 tsp grated root ginger 
2 garlic cloves, peeled and crushed 
1 onion, peeled and thinly sliced 
350g chicken breast fillet, cut into thin strips 
2 large carrots, peeled and coarsely grated 
225g broccoli florets, blanched (see Tip) 
2 tbsp light soy sauce 
1 tbsp runny honey 
300g pack fresh noodles 
1 tsp sesame oil 
1 tbsp sesame seeds 
¼ of a red cabbage, finely shredded and blanched (see Tip) 
To serve : 
Lime wedges 
Method : 
Heat the vegetable oil in a large wok or non-stick frying pan over a high until until almost smoking. Add the ginger and garlic and stir-fry for 30 seconds then add the onion and chicken and stir-fry for a further 2-3 minutes until the onion is tender and the chicken is almost cooked through. 
Add the grated carrot and broccoli and stir-fry for another minute then stir in the soy sauce, honey and noodles with 1-2 tbsp hot water. Stir fry for a further 1-2 minutes until the noodles are piping hot. Stir in the sesame oil and half the sesame seeds. 
Divide the stir-fry between four warmed serving dishes and top with the rest of the sesame seeds and the shredded red cabbage. Serve immediately with lime wedges. 
TIP : Blanching the broccoli and red cabbage will just soften them slightly. Plunge into a pan of boiling water for 1 minute then drain and refresh under cold water. 
Tagged as: Recipes
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