I love this quick and easy recipe!
The flavour comes from the garlic and ginger with a splash of fresh lime right in the last seconds to bring the whole thing alive.
2 chicken breasts
1 red onion
1 yellow pepper
1 floret of broccoli
8 sprigs of asparagus
1 fresh corn on the cob
1-2 nests of glass noodles
1-2 inches ginger
3 garlic cloves
Chop in large chunks the onion, pepper, broccoli and asparagus. Cut the sweetcorn from husk.
In a food processor place the peeled ginger, garlic and about 2tbsp olive oil and blitz.
In a hot wok add the garlic and ginger mixture and cook for about 1 minute on a moderate heat, add the chicken and start to seal, then add in the onions and broccoli, cook for about 5 minutes storing regularly. Now add the remaining veg and add any glugs of olive oil as required to stop everything sticking.
Whilst this is cooking cook off your nests of glass noodles until cooked, the variety I use only takes 3 minutes.
Once the chicken is cooked and the veg still has a crunch (or if your like my mumma then until it has been cooked until and inch of it’s life- but be warned nutrients and enzymes will have lost all life too!), drain the noodles and fold into the chicken and veg and finally squeeze the lime juice all over and serve immediately.
It’s a total favourite in our house hold for all ages