Tandoori Chicken Stir Fry with Noodles

Ingredients

• 2 skinless chicken breasts, cut into strips
• zest and juice of a lime
• 1 tbsp Tandoori paste
• 1 red onion, finely sliced
• 1 clove garlic, crushed
• 1 red pepper, deseeded and finely sliced
• 1cm piece lemongrass, finely chopped
• 150g mangetout
• 1 tbsp soy sauce
• 225g beansprouts
• 110g fine noodles
• salt and black pepper

Cooking Instructions

1. Place the chicken pieces in a shallow dish. Mix together the lime zest and juice with the tandoori paste and pour over the chicken, cover and leave to marinade for 20 minutes.
2. Preheat a non-stick wok. Add the chicken and brown on all sides seasoning with salt and black pepper. Meanwhile, cook the noodles in boiling water then drain.
3. Add the onions and garlic to the chicken. Cook for 1-2 minutes then add the red pepper and lemongrass. Add the mangetout and soy sauce and toss well together. Add the beansprouts and noodles combining well. Serve with a crisp salad.

Tips

Marinate the chicken overnight for extra flavour.