Start this recipe by mixing the chicken with the sesame seeds in a bowl to coat. Heating 1 tbsp oil in a wok or pan and quickly stir-fry the chicken for 5 minutes then remove from the pan. Add in the remaining oil, heat well then add in the sliced onion, garlic, ginger and chilli and fry for 2 minutes. Next add in the pepper and cook for just 2 minutes before adding in the sliced corn, mange tout or sugar snaps. Continue to stir-fry for another 2 minutes, then add in the vegetable cube, soy sauce, sesame oil and 100ml water and stir until the stock pot dissolves. Finally, add the chicken back to the pan along with the chopped coriander, bean sprouts, bean shoots and noodles and heat through. Serve immediately.
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