This delectable little noodle bowl is ideal for a quick, filling and easy lunch or even a scrumptious speedy dinner. A slight twist on the Chinese favourite dish with tangy balsamic chicken on a bed of spicy noodles, that really gives your taste buds a tasty kick.
Preheat the oven to gas 7, 220°C, fan 200°C.
Place the chicken fillets onto a baking tray and cook for 30-35 minutes.
Meanwhile, prepare the stir-fry. Heat the sunflower oil and add the garlic, ginger and chilli; cook until golden and fragrant.
Add the mangetout, baby sweet corn, carrots, water chestnuts and a splash of water and cook on a medium heat, stirring occasionally to ensure the vegetables cook evenly.
After 3-4 minutes, add the pak choi and noodles and mix well.
Pour over the balsamic dressing a minute or so before serving, making sure it is evenly stirred through.
When the chicken is cooked through with no pink showing, slice the fillets on the diagonal.
Serve the stir fry in large bowls, topped with the chicken, finely diced chilli and spring onions.
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