All products on this page have been selected by our editorial team, however we may make commission on some products.
2 red onions
1 garlic clove
A piece (about 25g) of fresh ginger
150g of sugar snap peas
150g of green asparagus
125g of Chinese-style egg noodles
1 tbsp of groundnut (peanut) oil
1 pack (160g) of Vegan Chicken Chunks by The Vegetarian Butcher
2-3 tbsp of chilli sauce
3 tbsp of light soy sauce
Freshly ground black pepper & salt
Also needed: wok
Peel the onions and slice them into thin half-moons.
Peel and finely chop the garlic and ginger.
Remove the tips from the sugar snaps (and also pull off the tough string that runs along the side of the pod at the same time). Break off the bottoms of the asparagus spears if they are woody. Cut the spears in half lengthwise, then cut these halves in two.
Cook the egg noodles according to the packet instructions. Tip them into a colander and drain well.
Heat the groundnut oil in a wok over high heat, and stir-fry the onion, garlic, ginger, sugar snaps, asparagus, and Chicken Chunks for 5-6 minutes until they start to brown.
Stir in 2 tablespoons of chilli sauce, the soy sauce, and 1 tablespoon of water. Taste. If desired, add another tablespoon of chilli sauce. Season with pepper and salt. Serve with the noodles.