- 50g tamari
- 1 tbsp mirin
- 1 tbsp vegan fischy sauce
- 250g diced chicken leg
- 1 red onion
- 2 carrots
- 1 small green cabbage
- 2 nests of Asia noodles
- 1 tbsp olive, sunflower or coconut oil
- Vegetable peeler
- Large pan with lid
- Deep frying pan or wok
- 1.
Fill and boil your kettle. Pour the tamari and 1 tbsp each mirin and vegan fischy sauce into a bowl. Add the diced chicken leg and turn to coat. Set aside for 5 mins to marinate.
- 2.
Trim, peel and finely slice the onion. Trim and peel the carrots, then thinly slice them into batons. Finely slice the small green cabbage, discarding any really thick bits of core.
- 3.
Fill a large pan with hot water from the kettle and set it on a high heat. When the water is boiling, add 2 nests of Asia noodles and simmer for 6 mins till tender. Drain and set aside.
- 4.
While the noodles cook, put a wok or deep frying pan on a high heat and add 1 tbsp oil. Lift the chicken out of the marinade (keep the marinade for later). Add it to the wok and stir-fry for 5 mins till golden brown.
- 5.
Add the onion, carrot and cabbage to the pan with the chicken. Stir fry for 5 mins till the veg are just tender and have picked up a little colour.
- 6.
Pour the remaining marinade into the wok and bubble for 1-2 mins. Drain the noodles, if you haven't already, add them to the pan. Toss together to mix. If the stir-fry seems a little dry, add a splash of water.
- 7.
Divide the chicken, veg and noodles between a couple of warm plates and serve.