SESAME CHICKEN STIR-FRY
| 150 g | Pack whole-wheat noodle nests |
| 1 tbsp | Sesame oil |
| 1 tbsp | Olive oil |
| 337 g | Chicken mini fillets, diagonally cut into 3 - 4 pieces |
| 1 large | Onion, thinly sliced |
| 2 large | Carrots, peeled, halved lengthways and thinly sliced diagonally |
| 1 clove | Garlic, thinly sliced |
| ½ | Savoy cabbage |
| 2 tbsp | Soy sauce |
| 1 tbsp | Sesame seeds, toasted |
| Bring a pan of water to the boil and cook noodles following pack instructions. Drain and refresh under cold running water to stop them sticking. |
| Mix the sesame oil with the olive oil, and heat half in a large wok until hot. Stir-fry the chicken for 3 - 4 minutes until golden. Remove from the pan and set aside. |
| Heat the remaining oil in a pan until hot. Stir-fry the onions, carrots, garlic and cabbage for 2 minutes, add 2 Tbsp water and stir-fry for another 3 - 4 minutes. Stir in the soy sauce, and the noodles and the chicken, and cook for another few minutes. Scatter over the sesame seeds before serving. |