Vegetable stir-fry with chicken and noodles

Step 1

In a medium saucepan, bring enough salted water to a boil for half the noodles. Remove the core and cut the bell pepper into thin strips. Cut the spring onions diagonally into thin rings.

Step 2

Peel or scrub the carrot and grate it coarsely.

Step 3

Add half of the noodles as soon as the water boils and cook them for about 4 minutes until al dente. Drain in a sieve and shock with cold water. Use the rest of the noodles for another recipe.

Step 4

Pat the chicken dry with some kitchen paper, cut in half lengthwise and then into thin slices.

Step 5

Heat a large frying pan or wok over high heat with 1 tbsp vegetable oil. Fry the chicken and bell pepper for 3-4 minutes. Season with a good pinch of salt and pepper and remove from the pan.

Step 6

Turn the heat to medium and add 1 tbsp vegetable oil. Stir-fry the noodles for 1-2 minutes and add the chicken, bell pepper and carrot. Stir-fry for another 3-4 minutes. Deglaze with the soy sauce and add the spring onion. Scoop up the stir-fry, drizzle with the sesame oil and sprinkle with the peanuts.