Noodle, vegetable and chicken stir-fry

Cook the egg noodles following packet instructions; drain the noodles and rinse under cold water.

Cut carrot and capsicum into thin strips.

Heat a little of the vegetable oil in a wok or large frying pan; stir-fry the chicken in batches until just cooked through and browned lightly, adding more of the oil as necessary. Remove from the wok.

Reheat wok; add a little more oil, ginger, carrot and capsicum; stir-fry until just tender. Add mushrooms; stir-fry until tender.

Return the chicken to the wok with the combined stock, sauces and sesame oil; stir-fry until hot. Add the cabbage, noodles, green onions and chilli flakes; stir-fry until combined. Serve immediately.

Not suitable to freeze. Not suitable to microwave.

Cook's note Instead of the chicken, use sliced beef, pork mince, chopped tofu or prawns.

Photography by Alan Benson.