Lemongrass Chicken And Egg Noodle Stir-Fry - cooking recipe

Ingredients

1 lb boneless, skinless chicken thighs, sliced
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1 stalk lemongrass, white part only, crushed
2 cloves garlic, crushed
1 tbsp peanut oil
1 None onion, finely sliced
1/3 cup chicken stock
8 oz Chinese broccoli
15.5 oz fresh thin egg noodles
None None Vietnamese mint leaves, to serve (optional)

Preparation

In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
Serve topped with Vietnamese mint, if using.