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For the stir-fry:
2 tablespoons Groundnut oil2, organic, slice into strips Chicken breast2 small cloves, smashed, peeled and roughly chopped Garlic1 inch piece of fresh root, peeled and finely grated Ginger1, deseeded and sliced Birds eye chilli5 fresh, sliced Shiitake mushrooms1 large bunch, washed, leaves separated Baby pak choy4 medium, top and tail, slice on the angle into 1 inch pieces Spring onion100g Dried vermicelli rice noodles1.5 litres Boiling water2 tablespoons, or dry sherry Shaosing rice wine2 tablespoons Low sodium light soy sauce1 tablespoon Dark soy sauce1 teaspoon Sriracha hot chilli sauce1 tablespoon, organic Vegetable bouillon stock powder1 tablespoon Toasted sesame oil
For the garnish:
Few pinches (optional) Dried chilli flakesA warming meal full of antioxidants perfect for a cold day.
Heat a wok over high heat, add the groundnut oil and give the oil a swirl in the wok to distribute the oil. Then add in the garlic, ginger and chilli and stir-fry for a few seconds. Quickly follow with the chicken slices and give that a good stir for a minute cooking for 1 minute. As the chicken starts to turn opaque, add in the Shaosing rice wine and de-glaze the wok.
Season the chicken with the light soy sauce, dark soy, Sriracha chilli sauce and stir for a few seconds. Then add to the wok the shitake mushrooms, pak choy and spring onions and toss together well.
Pour in 1.5 litres of boiling water from the kettle and bring to the bubble. Add in the vermicelli rice noodles and make sure the noodles are submerged in the water and then bring to the boil cooking for 3 minutes until the noodles have softened and all the ingredients are cooked. Turn the heat to simmer and add the vegetable bouillon powder and stir in. Drizzle in toasted sesame oil and then its ready to serve.