Ginger Soy Chicken & Noodle Stir-Fry

Steps

1. Bring a full kettle to the boil. Cook vermicelli. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, then drain well. Toss with a little sesame oil to avoid sticking and cut in a few places to make them easier to eat. Set half aside, this is leftover.
2. Meanwhile, prep veggies. Prep onion, carrots, bok choy and cabbage and set aside separately.
3. Prep & cook chicken. Pat chicken dry, slice 1cm and season. Heat a drizzle of oil in a large wok or deep fry-pan on high heat. Stir-fry chicken for 5-6 minutes, until cooked through. Remove from heat and cover to keep warm. Keep pan on heat.
4. Cook veggies. Add another drizzle of oil to pan and stir-fry onion and carrots for about 4 minutes, until softened. Add bok choy and cabbage and cook for a further 2 minutes.
5. To finish. Return cooked chicken to pan along with any resting juices, ginger soy sauce and half of the cooked vermicelli. Toss for 2 minutes, until hot through. Season to taste with salt and pepper.
6. Serve stir-fry topped with crispy shallots.