CHICKEN NOODLE BROTH

With a bit of imagination and a large packet of stir-fry vegetables
from the supermarket you can (almost) recreate the Wagamama
experience in your own kitchen …
Use a stock cube if that’s all you’ve got, but this is another one
of those recipes that tastes much better with fresh chicken stock.
I also use a very large saucepan rather than a wok so I can cook all
the chicken in one hit. Woks work brilliantly for smaller amounts
of food but they’re not always practical when you’re cooking for a
family and you want to make a larger stir-fry without cooking the
meat in several batches or losing half the food over the side because
the wok’s not big enough to hold everything.
2–4 boneless chicken fillets
1 large packet of stir-fry vegetables
1 red chilli
1 green chilli
1 tsp ginger
1 tsp 5 Spice
A handful each of cashew nuts and sesame seeds
3⁄4 pint (450 ml) chicken stock
Soy sauce
Lime juice
3 lumps of dried noodles
Oil
Method
1. Remove the chicken skin, trim any fatty bits if necessary and
cut the meat into strips. De-seed and thinly slice the chillies.
2. Warm the pan then add the oil with the ginger, 5 Spice, chillies
and sesame seeds, stirring well.
3. Cook the chicken strips in the hot oil, turning often and
making sure the meat is well coated in the spicy oil.
4. Add the stir-fry vegetables and cashew nuts to the pan followed
by the soy sauce and lime juice (according to taste) and give it
a good stir.
5. Pour the stock into the pan, turn the heat right up and bring to
the boil, then break up the noodles and add them to the stir-fry.
6. Cook for a very few minutes until the noodles are just soft,
stirring frequently.
7. Eat the stir-fry as it is or serve with plain boiled rice.