Speedy stir fry
A super quick mid-week meal that’s easy to customise exactly the way you like it.
- 1kg Co-op British chicken thighs and drumsticks
- 250g Co-op free range fresh egg noodles
- 1 pack Co-op mixed vegetable stir fry
- 1 pack Co-op chow mein stir fry sauce
- Sesame oil
- Groundnut oil (olive or vegetable oil also work)
- Salt and pepper
Heat oven to 200°C/180°C fan/gas mark 6.
Put the chicken thighs and drumsticks in a roasting tin, drizzle with sesame oil, season with salt and pepper and stir so each piece is well-covered.
Space the chicken out across the tin so none of the pieces are touching, this helps the skin get nice and crispy.
Roast the chicken in the oven for 20-30 minutes, or until the skin is golden and the chicken is cooked though.
Heat the groundnut oil in a wok or large frying pan over a high heat.
Wait until it is slightly smoking, then add the vegetables. Keep stirring until the vegetables are wilted slightly.
Add the noodles and sauce and heat through.
Portion out the noodles and vegetables, we find using tongs or a spaghetti spoon is the easiest method. Add the chicken pieces and serve.
Sprinkle sesame seeds and roughly chopped spring onions over the dish for added finesse.