1 small chicken breast cut into 1cm strips 1 tbsp light soy sauce
1 tsp coconut oil
1 garlic clove, finely sliced
1⁄2 small red onion, sliced
1cm chunk fresh ginger, peeled and finely chopped 25g mangetout, cut in half lengthways
100g fresh egg noodles
1 tbsp Shaoxing rice wine or dry sherry
1⁄2 tsp sesame oil
5g cashew nuts (optional)
1 spring onion, trimmed and finely sliced

Method

• Place the chicken in a small bowl and pour in half soy sauce. Mix, and leave for 5 mins.
• Heat coconut oil in frying pan or wok over a high heat. When hot, add the garlic, red onion and ginger. Fry for 2 mins, stirring almost constantly.
• Add chicken slices and any juices left in bowl.
• Keep pan on the heat; stir regularly for 3–4 mins. Tip in the mangetout and stir fry for a further minute before adding egg noodles.
• Mix everything using two wooden spoons.
• Pour in rice wine; allow to bubble up and steam until almost evaporated. Toss mixture together; remove the pan from the heat and stir in the remaining soy sauce, sesame oil and cashew nuts (if used).
• Scatter noodles with the spring onions before serving.