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.
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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.
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Space the chicken out across the tin so none of the pieces are touching, this helps the skin get nice and crispy.
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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.
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Wait until it is slightly smoking, then add the vegetables. Keep stirring until the vegetables are wilted slightly.
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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.