1 dried medium egg noodle nest
1 skinless and boneless chicken breast, cut into strips
1 small garlic clove, finely chopped
1cm piece fresh root ginger, peeled and grated
3 tbsp chicken stock
Low-calorie cooking spray
25g shiitake mushrooms, sliced
1 small carrot, peeled and cut into matchsticks
1 small red pepper, deseeded and thinly sliced
25g mangetout, halved lengthways
1 tbsp soy sauce
2 tbsp oyster sauce
1 Cook the noodles according to the pack instructions. Drain and set aside.
2 In a small bowl, mix the chicken, garlic, ginger and stock and season with freshly ground black pepper.
3 Spray a non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the chicken mixture and stir-fry for 3-4 minutes. Add the mushrooms, carrot and pepper and stir-fry for a further 2-3 minutes.
4 Stir in the noodles and the remaining ingredients. Cook for 2 minutes, then serve.