Chicken chowmein

You can use any combination of suitable oriental vegetables that your have to hand, or which your child prefers, for this recipe. Serves 2 Preparation: 20-30 minutes Cooking: 10 minutes

INGREDIENTS

1 large skinless chicken breast, cut into small chunks and seasoned well A thumb-sized piece of fresh root ginger, peeled and finely sliced 1 clove of garlic, finely sliced ½ small red chilli, seeded and finely sliced 1 spring onion, finely sliced A small handful of fresh coriander, finely chopped A handful of mushrooms , quartered 1 pak choi, quartered lengthways 2 baby sweetcorn cut into small strips Groundnut oil 300g cooked soft egg or rice noodles 2-3 tbsp soy sauce 1 small lime, half for juice and half to cut into wedges for garnish 2 tbsp sweet chilli sauce METHOD

Prepare the first nine ingredients and set aside in individual bowls.

Preheat a wok or large frying pan on a high heat, and once very hot, add a tbsp of groundnut oil

Stir in the chicken pieces and cook for a minute, until the chicken browns slightly.

Add all the remaining vegetables and stir-fry for a couple of minutes, keeping everything moving round the wok quickly.

Now stir in the noodles and combine well.

Stir in 2 tablespoons of soy sauce and sweet chilli sauce and a few tbsps of water to stop things sticking to the bottom of the pan.

Squeeze the juice of half a lime into the pan and mix well.

Taste and adjust the seasoning with more soy if needed and serve immediately with lime wedges for garnish.