• Chop all vegetables into small bite size pieces or slices.
• Slice chicken breasts.
• Cook noodles as per package instructions.
• Crush garlic and ginger.
• Add all sauce ingrediants into jug with crushed garlic and ginger, mix well.
• Once everything is prepped, turn your frying pan on to med-high heat.
• Add drizzle of oil and add scliced chicken to pan (I personally cook in batches so the chicken does not stew in the pan).
• Cook/sear chicken for 3-4 minutes depending on the size of the pieces.
• Add broccoli and carrot first as it takes the longest to cook.
• Add a tbsp of water to the pan & cover to steam veggies a little bit. Remove the lid, add remaining vegetables.
• Saute until nice and golden.
• Add cooked noodles (I cut mine with scissors to make it easier for the children to eat).
• Pour over the sauce and let simmer on a low heat asd it soaks into the noddles (you can add the sauce 1/2 at a time if you do not want too much sauce).
• Stir and keep cooking until most of the sauce has been absorbed into the noodles.
• Taste test and add salt if needed.

Chef’s tip: The best tool you have is your eyes. I find the best food is always created when you adjust as needed and to taste preference. Personally, I love to wing everything for a more authentic style of cooking!