Method

This is a recipe where everything needs to be done in advance before you turn your wok on the heat soooo…

Chop all your veg and herbs and leave separated on a plate. Using the same chopping board, cut your chicken into small pieces and leave aside. Now crack your eggs into a mug and using a fork, form a mixture then leave aside. Pour boiling water over your noodles and leave to soften in a large bowl, string around every now and then with tongs. If you’re using egg noodles, just use warm water. In a large mug or cup, stir around the sauce ingredients and leave aside. Check on your noodles now and drain. Don’t worry if they have tiny bite to them – you don’t want them overcooked.

OK! Great work – you’re ready to pop your wok on the highest heat you have. Heat up the oil until smokey then add the chicken. Fry around until white then transfer to a plate. Now pour your egg mixture in and stir around until an omelette scramble thing starts to form. Transfer also to a plate and slice up into bits.

Now fry up the onion, garlic and ginger in the hot wok – feel free to add a touch more oil if you want. Once your kitchen smells amazing add the carrot and stir fry for a minute or so before adding the drained noodles. Fry around before pouring over the sauce mixture, chicken, egg, broccoli and beans. Fry for a couple of minutes, coating all the noodles in the sauce and heating though the veg then turn off the heat. Stir through the bean sprouts and coriander and have a taste. If you want a slightly punchier taste – add a tbs more soy and sriracha otherwise you’re good to nom away!