Fuss-Free Chow Mein

Method

1. Cook the egg noodles in a large pan of boiling water as per packet instructions. Drain, then quickly run under the cold tap before setting aside, with a drizzle of oil, to stop them from sticking.
2. Heat the oil in your wok/large frying pan until hot, add the leek, carrot and pepper and stir-fry on a high heat for apx. 5 mins. Then add the garlic and cook for a further minute or so. The veg should be slightly softened but still have some crunch.
3. Add the shredded chicken, mix well and allow to heat through for a couple of mins.
4. Break in the stock cube and sprinkle in flour, then add the water and soy sauce, stirring until mixture boils and thickens slightly.
5. Finally add noodles back in to the wok, mix together and serve.