Stir-Fried Chick­en with Sprouts, Noo­dles and Red Pepper

(serves four)

1 1/2 lb chick­en breasts, skin­less and bone­less, cut in strips
juice of 1 lime
juice of 1 lemon
3 tbsps soy sauce, plus more for sprinkling
2 tbsps mirin
1 tbsp sesame oil
3 tbsps peanut oil
2 red bell pep­pers, cut in strips
1 red chili, chopped and seeds removed
4 cloves gar­lic, minced
1 2‑inch knob gin­ger, peeled and minced
1 bunch scal­lions, sliced thin
3 cups (one stan­dard pack­age) bean sprouts
100 grams Asian noo­dles (I like Shar­woods, here in the UK)

First, mar­i­nate your chick­en in the juices, soy, mirin and sesame oil. Then boil water and cook your noo­dles, and set aside. Chop your pep­pers, gar­lic, gin­ger and scal­lions, and you’re in business.

Heat the peanut oil as hot as you can in a skil­let or wok, and throw in the chick­en. Cook just until not pink inside and remove from skil­let. Add the veg­eta­bles and saute until just cooked. Throw the noo­dles and chick­en (and the juices from its dish) into the mix and toss thor­ough­ly with tongs, sprin­kling with more soy sauce to make a nice tex­ture. Voila.