Quick and easy Chicken Stir Fry

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Ingredients

• 650g chicken breast, diced
• 2 packs supermarket mixed stir fry vegetables
• 300g straight-to-wok egg noodles
• 6 tbsp dark soy sauce
• 2 tbsp fish sauce
• 4 eggs (optional, for topping)
• vegetable oil for cooking

Method

1. Cut the chicken into bite-sized pieces.
2. Loosen the noodles in a bowl and set aside (if using regular noodles, cook according to packet instructions first).
3. Heat a splash of oil in a large frying pan over high heat.
4. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
5. Transfer to a plate.
6. Add the vegetables to the same pan and stir-fry for 4-5 minutes until tender-crisp and lightly charred.
7. Return the chicken to the pan with the vegetables.
8. Pour over the soy sauce and fish sauce, tossing everything together over medium heat.
9. Add the noodles and toss for 2 minutes until heated through and well coated in the sauce.
10. Meanwhile, if using eggs, fry them in a separate pan until the whites are set but yolks remain runny.
11. Divide the stir fry between bowls and top each with a fried egg if desired.
12. Taste and adjust seasoning before serving.

Cook's notes

Use pork, beef, tofu or mushrooms instead of chicken.

Any quick-cooking vegetables work well - try peppers, broccoli, pak choi or bean sprouts.

Quantities can be halved (or quartered) according to how many are eating.