Garnish with coriander and black sesame seeds, optional
* we used lei mein noodles
Cook noodles according to packet directions. Drain and rinse in cold water to cool the noodles. Set aside.
In a small bowl, whisk the sauce ingredients together. Set aside.
In a wok or heavy-based fry pan, heat half of the oil over high heat until shimmering.
Add the garlic and chilli and fry for about a minute until crispy. Remove with a slotted spoon and drain on a paper towel.
In the same wok, heat 1 tablespoon of remaining oil and fry the chicken in batches, to avoid the meat stewing. Once the chicken is browned, set aside and keep warm.
Wipe the wok clean and add the rest of the oil, add the sauce and cook, stirring for 1 minute. Add the carrot and stir for another minute. Add the chicken, noodles and snow peas. Stir fry for 2-3 mins, then adds the bok choy. Continue to cook for a further minute. Take off the heat and gently stir through the garlic and chilli.
Divide the stir fry between 2 bowls and top with coriander and black sesame seeds, if desired.
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