Start by boiling the noodles as per the pack instructions, then drain and run under cold water until the noodles are cold (this will prevent the noodles from sticking together). Stir through ½ tbsp of the sesame oil and put to one side.
2 nests (approx 3.5 oz or 100g) dried medium egg noodles, 1 ½ tbsp sesame oil
Heat the vegetable oil in a wok or large frying pan (skillet). Add the chopped chicken and fry until lightly browned all over (about 5 minutes). Add the garlic, ginger, chilli and onion and cook for a 3 minutes – until the onion has softened slightly.
1 tbsp vegetable oil, 2 chicken breast fillets, 2 cloves garlic, 1 tsp minced ginger, 1 red chilli, 1 small onion
Add the mushrooms and cook for a minute, then add the yellow pepper, red pepper, baby corn, sugarsnap peas, and bamboo shoots. Stir fry together to 3-4 minutes, stirring regularly until hot throughout.
4 baby portabella mushrooms sliced, ½ yellow pepper deseeded and sliced, ½ red pepper deseeded and sliced, 6 (approx 50g/1.7oz) baby corn, 12-14 (approx 50g/1.7oz) sugar-snap peas, 100 g (3.5 oz) tinned bamboo shoots
Meanwhile, continue with the Asian noodles. Heat the remaining sesame oil in a wok or large frying pan (skillet) over a medium heat.
1 ½ tbsp sesame oil
Add the garlic, ginger, and chilli flakes and cook for 30 seconds or so, until they release their fragrance.
Add the soy sauce and sugar, stir, then add the cooked noodles.
2 tbsp soy sauce, 1 tbsp light brown sugar
Continue to heat, stirring often for 3-4 minutes until hot throughout. Turn off the heat.
By now the stir-fried chicken and vegetables should be cooked through. Add the Lee Kum Kee Honey and Soy Stir Fry Sauce and stir through with a splash of water.
1 sachet Lee Kum Kee Honey and Soy Stir Fry Sauce
Heat for 2 minutes, then serve with the Asian noodles, topped with spring onions (scallions) and sesame seeds.
2 spring onions, 1 tsp sesame seeds
Notes
Can I make it gluten free?
Unfortunately, the honey and soy stir fry sauce isn’t gluten free. Lee Kum Kee do a good GF Oyster sauce though. Use that with garlic, ginger, a splash of their GF soy sauce and some GF sweet chilli sauce for a great alternative.You’d also need to swap out the noodles for boiled rice or GF noodles (don’t forget to use GF soy sauce too).
Can I make it ahead?
Stir fry tastes so much better when eaten right away, so I’d recommend not making it ahead. However, you can chop the veggies and refrigerate. Also cook the noodles ahead, then drain them, run under cold water to stop the cooking process and toss with a teaspoon of sesame oil. Then cover and refrigerate. These can then be stir fried just before you eat..
Vegetarian version?
Yes, you can leave out the chicken entirely. I’d add extra mushrooms (a couple of different varieties) too.You could also add tofu or quorn pieces..
Other flavours?
Lee Kum Kee have a huge variety of stir fry sauce, but my other favourites are Black Bean & Garlic, Tomato & Garlic, and Kung Pao..