500g rice noodles
3 tablespoons vegetable oil
2 skinless and boneless chicken breasts, sliced into bite-size strips
1/2 red and half a green bell pepper, sliced
1 cup broccoli
200 grams mushroom, sliced
1 tablespoon peeled and shredded fresh ginger
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons tomato sauce
few drizzles of sunflower oil
Bring medium size pan of salted water to a boil.
Add noodles and cook them on medium heat for about 2 minutes, or until barely tender.
Drain and stir in 1 tablespoon of vegetable oil.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes.
Remove from the skillet and set aside.
Add bell peppers, broccoli, mushrooms and
ginger to the skillet and stir-fry for 3 minutes.
In a mixing bowl combine chicken stock, soy sauce and tomato sauce.
Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.
Right before serving, drizzle olive oil.