(serves four)
1 1/2 lb chicken breasts, skinless and boneless, cut in strips
juice of 1 lime
juice of 1 lemon
3 tbsps soy sauce, plus more for sprinkling
2 tbsps mirin
1 tbsp sesame oil
3 tbsps peanut oil
2 red bell peppers, cut in strips
1 red chili, chopped and seeds removed
4 cloves garlic, minced
1 2-inch knob ginger, peeled and minced
1 bunch scallions, sliced thin
3 cups (one standard package) bean sprouts
100 grams Asian noodles (I like Sharwoods, here in the UK)
First, marinate your chicken in the juices, soy, mirin and sesame oil. Then boil water and cook your noodles, and set aside. Chop your peppers, garlic, ginger and scallions, and you’re in business.
Heat the peanut oil as hot as you can in a skillet or wok, and throw in the chicken. Cook just until not pink inside and remove from skillet. Add the vegetables and saute until just cooked. Throw the noodles and chicken (and the juices from its dish) into the mix and toss thoroughly with tongs, sprinkling with more soy sauce to make a nice texture. Voila.
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