Growing up, my mom would open the fridge, pull out a few ingredients and get a chow mein on the table in about 15 minutes. Peppers were almost always a part of these dishes, and I celebrate them – and her – in this quick and easy stir-fry. Chicken, a touch of honey and fresh lime juice are also key to the deliciousness of this easy dish.
Ingredients: (Serves 4)
- Ice cubes
- 225 g fresh or dried stir-fry or Shanghai noodles
- Sea salt
- 6 tablespoons grapeseed or rapeseed oil, plus more for coating the noodles
- 675 g boneless, skinless chicken breasts, cut across the width into 8mm strips
- 3 tablespoons finely chopped garlic
- 2 tablespoons finely chopped fresh ginger
- 1 bunch spring onions, white and green parts, cut into 2.5 cm lengths
- 4 tablespoons naturally brewed soy sauce
- 85 g honey
- Juice of 2 limes
- 3 small peppers, red, green and yellow, deseeded and cut into 2.5 cm dice
- 1 tablespoon toasted sesame oil, for drizzling
Fill a large bowl with water and add ice cubes. In a wok, cook the noodles in abundant boiling salted water until al dente: 3 minutes if fresh, 8-10 minutes if dried or according to the packet instructions. Drain and transfer the noodles to the iced water. When the noodles are cold, drain, transfer to a plate, coat lightly with oil and set aside.
Drain the wok, dry it and heat over a high heat. Add 4 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry for about 6 minutes until the chicken is cooked through. Transfer to a plate.
Add the remaining 2 tablespoons oil to the wok, swirl, and when hot, add the garlic, ginger and spring onions. Stir-fry for about 1 minute until soft. Add the soy sauce, deglaze the wok and add the honey and lime juice. Simmer for about 3o seconds until the liquid is reduced by one quarter. Return the chicken with any juice on the plate to the wok and add the peppers. Toss, add the noodles and heat through for about 2 minutes.
Transfer to a platter, drizzle with the sesame oil and serve.
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