Serves 3
Ingredients:
2 spring onoins diced
200g pak choy
1carrot cut into ribbons
100g chestnut mushrooms
200g diced chicken thigh
2 inch fresh ginger grated
1-2 garlic cloves grated
1-2 nests of rice noodles
Beansprouts (opt)
Bunch fresh coriander (opt)
Sauce:
1stp sesame oil (or Extra Virgin Olive Oil)
1 tsp Soy / Tamari
2 tsp Maple syrup
1 tsp miso paste of choice ( I like red miso)
Method:
Prepare your vegetables ready to cook and boil the kettle.
Place the noodles in a bowl and cover with boiling water. Pop a tea towel over and leave for 2-3 minutes.
In a frying pan add the oil on a medium heat. Now add in the chicken if using and cook until just turning brown.
Now add in the ginger, garlic, carrot ribbons, mushrooms, pak choy and spring onions. Pour in the soy, miso and maple. Add a dash of water to losen if needed, or if you want more sauce. Cook for 2 minutes.
Turn off the heat and now add your drained noodles to your bowls, not to the stir fry ( this will make it go claggy).
Spoon the stir fry over the noodles. Top with beansprouts and fresh coriander for extra crunch and fragrance. Enjoy the dish!