Spicy Chicken Stir Fry Egg Noodles

Bring a large pot of water to boil, add the instant noodles and cook for two – three minutes. Drain them and rinse with cold water. This removes the starch and helps them stir fry. Mix the ingredients under “soy honey sauce”. And keep aside

Chop your garlic and ginger thin, the thinner the garlic and ginger, the crispier the taste. And chop your broccoli and slice them down. Shred ½ cup of carrot.

Take the chicken breast, slice the fillet off. You need nice and thin strips of chicken. So, keep your chicken flat on the board, slice them half in the middle as shown.

Heat 1 tbsp oil in a hot pan/wok on a medium flame, add the red chillies and stir well for a minute. Add the chicken, some salt (add less salt, as soy sauce has some salt) and pepper. When it’s mixed, get the garlic in.

When it gets crispy and little brown, add the broccoli and shredded carrots into it. You don’t have to boil them. That crunchy effect elevates the taste. Mix it well for a minute. And add soy-honey sauce to it. Mix well and pour this mixture

Use the same pan you used before. Wipe it with tissue and add 2 tsp of oil into it. Pour the whisked egg on it, season with little salt and pepper. Drop the noodles on it and give a quick stir. Add the stir fry chicken and vegetables.

Season with sesame seeds, chopped scallions juice and squeeze little fresh lemon juice.