Ingredients
100g cold chicken slices, cut into fine strips
180g thread egg noodles
1 tbsp stir fry oil or vegetable oil
1 red pepper, deseeded and cut into fine strips
1 yellow pepper, deseeded and cut into fine strips
2 courgettes, cut into fine strips
120g mushrooms, sliced
6 spring onions, sliced
4 tbsp black bean stir fry sauce
150ml chicken stock
60g cashew nuts, toasted
1. Cook the egg noodles according to pack instructions.
2. Heat the oil in a wok or large frying pan and stir fry all the vegetables for 3 – 5 minutes.
3. Add the chicken strips, black bean sauce and chicken stock. Heat thoroughly.
4. Drain the noodles well. Add to the stir fry, then serve, sprinkled with cashew nuts
