Chicken thighs with fresh egg noodles

Tamara West

Ingredients

8	Boneless chicken thighs, skinned (Main)
1 Tbsp	Light soy sauce
1 Tbsp	Dry sherry
2 tsp	Cornflour
2 Tbsp	Peanut oil
1 bunch	Spring onion, trimmed and sliced
1 stalk	Lemongrass, white part only, finely chopped
1	Red chilli, deseeded and finely chopped
500 g	Egg noodles, use fresh noodles (Main)

To finish

1 splash	Fish sauce
1	Lime, or lemon, juiced
1 handful	Fresh basil

Directions

1. Cut each chicken thigh into 4 pieces and place in a bowl with the soy sauce, sherry and cornflour. Mix to combine and set aside while you prepare the remaining ingredients.
2. Heat 1 Tbsp of the peanut oil in a large deep-sided frying pan or wok over a medium-high heat. Add half of the chicken pieces and cook on both sides until browned and almost cooked through, about 5 minutes. Transfer to a plate, add remaining peanut oil and cook remaining chicken pieces. Return all chicken pieces to the pan or wok.
3. Add the spring onions, lemongrass, chilli and noodles and continue to cook, stirring continuously until the chicken is cooked through, about 3 minutes.
4. Stir in the fish sauce, lime or lemon juice and basil leaves and divide between 4 warmed bowls.

Kathy recommends

• Fresh egg noodles can be added straight into your frying pan or wok. If using dried noodles, cook them first according packet instructions.
• If you like some broth with your noodles, add some well-flavoured vegetable or chicken stock into the pan or wok just before the end of cooking.
• Extend by adding chopped Asian greens, courgette or eggplant.