Serves 4

INGREDIENTS

275g/10oz Chinese egg noodles
30ml/2 tbsp vegetable oil
3 spring onions, chopped
1 garlic clove, crushed
2.5cm/1 in piece fresh root ginger, peeled and grated
5ml/1 tsp hot paprika
5ml/1 tsp ground coriander
3 boneless chicken breasts, sliced
115g/4oz/l cup sugar-snap peas, topped and tailed
115g/4oz baby sweetcorn, halved
225g/8oz fresh beansprouts
15ml/l tbsp cornflour
45ml/3 tbsp soy sauce
45ml/3 tbsp lemon juice
15ml/l tbsp sugar
45ml/3 tbsp chopped fresh coriander or spring onion tops, to garnish

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Stir-fried Sweet and Sour Chicken

Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the instructions on the packet. Drain, cover and keep warm.

Heat the oil in a wok. Add the spring onions and cook over a gentle heat. Mix in the next five ingredients, then stir-fry for about 3-4 minutes.

Add the next three ingredients and steam briefly. Add the noodles.

Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve garnished

with chopped coriander or spring onion tops.