2 skinless chicken breasts sliced thinly
1 tbsp Stonemill squeezy garlic
4 tbsp Asia Specialties dark soy sauce
1 small onion sliced
200g of mixed peppers thinly sliced
1 courgette sliced thinly
1 bunch of asparagus tips
1 x 300g pack fresh noodles
25g chopped coriander
3 spring onions sliced on an angle
1. Heat one tablespoon of vegetable oil in a frying pan or wok over a high heat
2. Add the chicken, garlic and half the soy sauce and fry until it turns golden in colour, approx. 5 mins
3. Add all the sliced vegetables and cook for another 5 mins, stirring continuously
4. Turn the heat down to medium and add the fresh noodles and remaining soy sauce
5. Cook for another 5 mins, stirring continuously
6. Add the chopped coriander
7. Garnish with the sliced spring onions