Sweet and sour chicken

2 Chicken breasts

300 g Egg noodles

1 Ginger thumb sized, peeled and diced

1 Garlic clove, peeled and crushed

1 Red bell pepper, sliced into strips

45 ml Vegetable oil

Sweet and sour sauce

1 tbsp Tomato ketchup

1 tbsp Red wine vinegar

1 tsp Cornflour

1 tsp Brown sugar

Garnish

½ Chilli, sliced

30 g Coriander

30 g Spring onions, sliced

Cut away any sinew (fat) from the chicken and slice into thin strips. Toss the chicken in the soy sauce and leave to marinate for as long as possible. Minimum 30 minutes.

If your noodles aren't ready to wok noodles, you'll need to boil the kettle. Place the noodle nest into a glass bowl and pour over the boiling water.

In a wok or large frying pan, fry the soy chicken in the shot of oil until very nearly cooked through. Toss the ginger, garlic and sliced pepper into the pan.

Sweet and sour sauce

In a bowl, whisk together all the ingredients with 100ml of water with a mini balloon whisk.

Pour into the wok/pan and bring to a simmer, stirring all the time.

Drain the noodles and add the wok/pan.

Let the mixture bubble for 3 minutes, stirring all the time to prevent burning around the edges, then serve in a bowl with chopped coriander, sliced chilli and spring onions.

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Sweet and sour chicken