0:10 Prep - 0:10 Cook - 1 Serve
Ingredients:
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2 large thigh fillets
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Pumpkin
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Bok Choi
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Vermicelli Noodles
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1 clove Garlic
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1 small Chilli
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Ginger
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Soy sauce
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Fish sauce
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Rice wine vinegar
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Wholemeal Flour
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Method:
1 Put a portion of the noodles into a bowl/ container & soak in boiling water for about 10 minutes until they soften then strain & leave in a bowl.
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2 Slice the chicken thighs into long pieces & shake in well-seasoned flour until they are evenly coated.
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3 Cut a few large slices of pumpkin, & roughly chop the Bok Choi diagonally & leave to one side.
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4 Finely chop the garlic, chilli & equal size of ginger. Mix together in the bowl with 2 tbsp. of soy, 1 tsp. fish sauce & vinegar.
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5 Heat a couple tbsp. of olive oil in a pan over a high heat & add the floured chicken pieces. Stir-fry for around 3/4 minutes until mostly brown all over & add in the pumpkin slices. Stir-fry for a further 3/4 minutes then add in the Bok Choi, & half the Soy sauce mix. Heat for another 2/3 minutes.
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6 Pour the remaining soy mix over the noodles & mix together. Serve with the chicken over the top of the noodles. You can also add some fresh herbs i.e. mint & basil to add some extra freshness to the dish.