Ingredients

• 450g/1lb chicken breasts and thighs
• cut into 5cm/2in strips
• 2 tsp light soy sauce
• ½ tsp ground black pepper
• 200g/7oz purple sprouting broccoli
• 2 tbsp vegetable oil
• 1 onion
• finely sliced
• 3 garlic cloves
• finely chopped
• 5cm/2in piece fresh root ginger
• peeled
• finely chopped
• 1 red pepper
• cut into small wedges
• 2 tbsp shaoxing rice wine or dry sherry
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp chilli bean sauce
• 2 tsp cornflour
• 2 tbsp sesame seeds
• 250g/9oz medium rice noodles
• 2 tbsp sesame oil
• 4 spring onions
• finely shredded

Directions

• For the chicken
• place the chicken into a bowl
• add the light soy sauce and black pepper and toss well
• then set aside.
• Bring a pan of salted water to the boil
• add the sprouting broccoli and cook for two minutes until just tender
• then drain and set aside.
• Heat a wok or large frying-pan over high heat until it is hot.
• Add the oil
• and when it is very hot and slightly smoking
• add the chicken and stir-fry for 2-3 minutes or until golden-brown
• and nearly cooked.
• Remove the chicken from the wok and set aside.
• Add the onion to the wok
• along with the garlic
• ginger and red pepper and stir-fry for three minutes.
• Add the chicken and broccoli and toss through then add the sherry
• sesame oil
• soy sauce and chilli bean sauce and heat through
• stirring to combine.
• Mix the cornflour with one tablespoon of water
• then stir into the sauce and heat until just thickened.
• For the noodles
• cook the noodles according to the pack instructions
• then drain and toss with the sesame oil and spring onions.
• To serve
• pile the noodles onto the plate
• then spoon the chicken over the top.
• Garnish with the sesame seeds and serve at once.