A mid-week stir fry is a great way to use up any leftover veggies in the fridge – this one has added crunch with red cabbage and a nutty sprinkling of sesame seeds too.
Ready in 20 minutes
1 tbsp vegetable oil
1 tsp grated root ginger
2 garlic cloves, peeled and crushed
1 onion, peeled and thinly sliced
350g chicken breast fillet, cut into thin strips
2 large carrots, peeled and coarsely grated
225g broccoli florets, blanched
2 tbsp light soy sauce
1 tbsp runny honey
300g pack fresh noodles
1 tsp sesame oil
1 tbsp sesame seeds
¼ of a red cabbage, finely shredded and blanched
Lime wedges, to serve
Heat the vegetable oil in a large wok or non-stick frying pan over a high heat until almost smoking. Add the ginger and garlic and stir-fry for 30 seconds then add the onion and chicken and stir-fry for a further 2-3 minutes until the onion is tender and the chicken is almost cooked through.
Add the grated carrot and broccoli and stir-fry for another minute then stir in the soy sauce, honey and noodles with 1-2 tbsp hot water. Stir fry for a further 1-2 minutes until the noodles are piping hot. Stir in the sesame oil and half the sesame seeds.
Divide the stir-fry between four warmed serving dishes and top with the rest of the sesame seeds and the shredded red cabbage. Serve immediately with lime wedges.
What is blanching? Blanching the broccoli and red cabbage will just soften them slightly. Plunge into a pan of boiling water for 1 minute then drain and refresh under cold water.