Ruth’s stir fry chicken

3 Chicken breasts

2 teaspoons Chinese 5 Spice

2 Red Pepper

1 Red Onion

1 tablespoon Ginger

2 tablespoons Garlic

4 Egg Noodle Nest

2 tablespoons Soy Sauce

150g Hoisin Sauce

Instructions

1. Dice the chicken
2. Pop the diced chicken in a mixing bowl. Sprinkle over the Chinese five spice and mix well to coat the chicken
3. Slice pepper into thin strips. Slice the red onion into half moons.
4. Add the noodles to the pan of boiling water and cook for 4 mins. Once cooked, drain in a sieve, then run under cold water until they lose their heat. Pop them back in the pan and cover with cold water to stop them sticking together
5. Heat a glug of oil in a frying pan (or wok) over high heat. Stir-fry the chicken until browned, 8-10 mins. transfer the chicken to a bowl and set aside.
6. Add another splash of oil to your now empty pan (if it's dry) and lower the heat slightly. Stir-fry the pepper for 3 mins, then add the onion. Cook for another 2 mins, then add the chicken back into the pan. Add the ginger and garlic, cook for 1 minute more
7. Drain the noodles again and add them in along with the soy sauce and hoisin sauce.
8. Toss well, to make sure all the ingredients are combined and cook for another 2 mins to ensure the noodles are piping hot.