- 300g tenderstem broccoli
- 6 spring onions
- 1 red chilli
- 2cm piece of fresh root ginger
- 2 garlic cloves
- 3 boneless, skinless chicken breasts
- 3 tbsp chilli bean sauce
- 1½ tbsp Shaoxing rice wine
- 4 tbsp homemade or good quality bought chicken stock or water
- 1½ tbsp light soy sauce
- 1½ tsp clear honey
- 150g dried egg noodles
- 1 tbsp sesame oil, plus extra to toss the noodles
- 2 tbsp sunflower oil
- 150g bean sprouts
1. Cut the broccoli in half or into quarters, depending on the thickness of the stems. Trim off the root end of the spring onions, cut each into 4-finger width pieces, then into julienne. Halve, deseed and finely dice the chilli. Peel and grate the ginger and peel and crush the garlic. Slice the chicken breasts diagonally into slices 5mm thick.
2. In a small bowl, mix together the chilli bean sauce, rice wine, stock, soy sauce and honey and set aside.
3. Bring a large saucepan of water to the boil, add salt and the noodles and cook, according to the packet instructions, for 2–3 minutes, or until just tender. When cooked, drain and toss in a little sesame oil, while still warm.
4. While the noodles are cooking, heat 1 tbsp sunflower oil with the sesame oil in a wok until very hot; it will seem to shimmer slightly. Add the chicken and stir-fry for 1 minute, then take the wok off the heat, remove the chicken with a slotted spoon and set aside while you continue stir-frying.
5. Heat the wok again and add the remaining sunflower oil, the ginger, garlic, chilli and broccoli, and half of the spring onions. Stir-fry for 2 minutes, then add the chicken and the chilli bean mixture. Cook for a further 2 minutes, or until the chicken is cooked.
6. Add the bean sprouts and cook, stirring, for a further 30 seconds.
7. Divide the noodles between 4 plates, place the chicken and vegetables on top of the noodles and scatter with the remaining spring onions.
For more recipes from Leiths How To Cook by Claire MacDonald & Jenny Stringer, Photography by Peter Cassidy, (Quadrille), £30, click here.