½ Swip per serving
This recipe will take you 45 minutes
Serves 4
- 4 tbsp light soy sauce
- 1 level tbsp hot chilli sauce
- 2 tsp Chinese rice vinegar or white wine vinegar
- 4 garlic cloves, crushed
- 2cm piece root ginger, peeled and finely grated
- 1 level tsp Chinese five-spice powder* (see tip)
- 3 large skinless and boneless chicken breasts, thinly sliced
- 200g dried medium or thin egg noodles
- 1 cal cooking spray*
- 200g mangetout, halved lengthways
- 225g can water chestnuts, drained
- 225g can bamboo shoots, drained
- 1 red pepper, deseeded and thinly sliced
- 8 spring onions, sliced diagonally
- 1 level tbsp sweet chilli sauce
- 4 tbsp dark soy sauce
- Thinly sliced red chillies, to serve (optional)
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient
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