Chicken Chow Mein

          

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Serves: 2

Ingredients:

• a thumb-sized piece of fresh root ginger
  
• 2 cloves of garlic
  
• ½-1 fresh red chilli, to your taste
  
• 1 large skinless chicken breast, preferably free-range or organic
  
• sea salt and freshly ground black pepper
  
• 2 spring onions
  
• a small bunch of fresh coriander
  
• 1 bok choi
  
• 4 shiitake mushrooms (optional)
  
• 1 chicken stock cube, preferably organic
  
• 100g (2 bundles) medium egg noodles
  
• groundnut oil
  
• 1 heaped teaspoon cornflour
  
• 1 x 220g tin of water chestnuts
  
• 2-3 tablespoons soy sauce
  
• 1 small lime

How to make it:

• Put a large pan of water on to boil
  
• Peel and finely slice the ginger and garlic
  
• Finely slice the chilli
  
• Slice the chicken into finger-sized strips and lightly season with salt and pepper
  
• Cut the ends off your spring onions and finely slice
  
• Pick the coriander leaves and put to one side, and finely chop the coriander stalks
  
• Halve the bok choi lengthways
  
• If using the mushrooms, either tear into pieces or leave whole
  
• When the water starts to boil, add the stock cube and stir in

How to cook it:

• Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of groundnut oil and swirl it around
  
• Add the chicken and cook for a couple of minutes, until the chicken browns slightly
  
• Add the ginger, garlic, chilli, coriander stalks, mushrooms (if using) and half the spring onions
  
• Stir-fry for 30 seconds, keeping everything moving round the wok quickly
  
• Add your noodles and bok choi to the boiling stock and cook for 2 to 3 minutes, no longer
  
• Meanwhile, add the cornflour, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom
  
• Remove from the heat and stir in 2 tablespoons of soy sauce
  
• Halve the lime and squeeze the juice of one half into the pan and mix well
  
• Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water
  
• Stir in the noodles and bok choi with a little of the cooking water to loosen if needed and mix well
  
• Have a taste and season with more soy sauce if needed