• 1 lb chicken breast/ thigh or mix finely sliced 7oz broccoli florets bunch spring onions finely sliced 5oz baby corn halves 125g plain cashew nuts 10oz egg noodles 5oz bean sprouts black pepper
  • 3 cloves garlic finely chopped
  • 2 inch piece ginger finely chopped
  • 2 red chillies with or without seeds finely sliced large bunch coriander
  • 3 tblsp sweet chilli sauce
  • 2 tblsp seasame seeds
  • 2 tblsp seasame oil
  • 2 tblsp vegetable oil


  • Place chicken in a bowl with half the soy sauce and some freshly ground black pepper.
  • Cook the noodles as per instrudction and blanch broccoli in same pan for one minute before taking off and straining.
  • Heat wok with vegetable oil, add chicken and fry for 3 minutes until nearly cooked.
  • Remove from wok and keep in a bowl.
  • Add garlic, ginger, chilli, onions, corn, bean sprouts and cashews.
  • Fry for a few minutes before adding the chicken, sweet chilli, rest of the soy sauce. Then the noodles, broccoli and sesame oil and seeds.
  • Finish with plenty of chopped coriander to serve.