Although our students are missing seeing Mrs Lee in person and using the wonderful Leiths cookery suite, she sends her best wishes for Lunar New Year and has shared her recipe for a delicious chicken and spring vegetable stir fry, which you may wish to cook for your celebrations.

Ingredients for 4 servings

100g broccoli
100g baby sweetcorn
2 chicken breast fillets
1 bunch spring onions
2 medium sized carrots
1 tbsp olive oil
34g root ginger
4 blocks of medium egg noodles (65g each)
1 jar black bean stir-fry sauce or a different flavour of your choice

Method

Cook the noodles according to the packet instructions.

Slice the chicken into small thin strips, cut the broccoli into small florets, peel the ginger and cut into matchsticks, trim and diagonally slice the spring onions, peel the carrots and cut into matchsticks.

Bring a pan of water to the boil and blanch the broccoli and sweetcorn for 2 mins before draining well.

Heat ½ tsp oil in the wok then add the chicken and stir-fry for 7-8 mins. Add the ginger, spring onions and carrots and stir-fry for a further 2 minutes. Stir in the broccoli and sweetcorn and cook for a further 2 minutes.

Add the noodles and the sauce of your choice. Stir to coat and heat thoroughly.

Serve immediately. This would be nice served with spring rolls and some prawn crackers.