Whip up this vibrant gingered chicken stir-fry noodle for a speedy midweek meal. The combination of punchy ginger and sweet crunchy vegetables will have your whole family wanting more.
Heat the oil in a large wok or frying pan. Add the chicken and stir-fry for 8 minutes. Add the carrots, peppers and broccoli and stir-fry for 4 minutes.
Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 minutes. Finally, add the noodles, stock, chilli sauce and coriander and mix well. Cut into a portion of the chicken and ensure it is cooked through, with no pink showing. Serve.
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