Ingredients

• 1 chicken or vegetable stock cube or similar
• 2 nests egg noodles
• 100g/3½oz Tenderstem broccoli
• cut into finger-lengths
• 2 skinless chicken breasts (or you can use pork tenderloin)
• 200g/7oz mushrooms
• shiitake or chestnut
• halved or quartered
• 1 red onion
• thickly sliced
• 1 red pepper
• deseeded and thickly sliced
• 1 garlic clove
• thinly sliced
• thumb-size piece fresh root ginger
• thinly sliced
• 1 tbsp vegetable or sunflower oil
• ½ tsp dried chilli flakes
• 3 tbsp hoisin sauce
• mixed with 2 tbsp water
• 1-2 tsp sesame oil
• handful cashew nuts or peanuts

Directions

• Bring a pan of water to the boil
• add the stock cube and let it dissolve. Add the noodles and bring back up to the boil.
• Add the broccoli and boil for two minutes until the broccoli and noodles are just tender
• then drain
• rinse with cold water and set aside in the colander.
• Cut the chicken into strips
• and prepare the mushrooms
• onion
• pepper
• garlic and ginger.
• Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok
• then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned.
• Take the chicken out of pan
• and set aside on a plate while the vegetables are cooked.
• Return the pan to the heat and add the remaining oil. Add the peppers
• onions and mushrooms. Stir and cook for couple of minutes until just tender
• but still brightly coloured
• and the mushrooms are just browned.
• Add the garlic
• ginger and chilli flakes then sizzle for a few seconds till fragrant.
• Tip in the drained noodles
• broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture
• then mix so everything is coated in the sauce. If the noodles seem a bit dry
• add a splash more water. To finish
• drizzle with the sesame oil
• scatter with the roasted nuts and serve immediately.