This recipe is rated 4 out of 5 for tastiness, five being the tastiest.
Easiness
This recipe is rated 4 out of 5 for recipe difficult, five being the most difficult to make.
Costliness
This recipe is rated 3 out of 5 for how expensive it is to make, five being the most expensive.
Portion size
This recipe is rated 3 out of 5 for portion size, five being the largest size.
Overall
This recipe is rated3.5stars.
Method
Chop up 2 carrots, 2 bell peppers, the spring onions and the chicken breast. Slice up a few leaves of coriander.
Peel and grate or mince 2 garlic cloves and fresh ginger.
Put the heat on high, and put the wok/wide-base pan on the hob. Wait until it's hot and then add a splash or two of oil.
Add the spring onions to the pan, and after a minute or so add the peppers.
While the onion and peppers are softening, fill a mixing bowl with boiling water and add a couple of noodle nests. Leave the noodles to soak for a few minutes.
Add the garlic and ginger to the pan. Stir everything up well.
Sprinkle some pepper on the diced chicken breast, then add to the pan.
While the chicken is starting to cook through, drain the noodles and pour some hot water over them to wash out the starch. Pour a little bit of oil on them while they wait.
Once all the chicken is white all over, add the mange tout, 3-4 tbsp of dark soy sauce and mix it a bit more, then add the bean sprouts.
Add the oiled noodles to the pan and mix everything up a little more.
Serve when you're happy everything is cooked through.
