Chicken Noodles with Crunchy Vegetables

Method

1. Soak the mushrooms in hot water in a small Tupperware bowl for 30 minutes. Drain and cut into thin strips.

2. Put the noodles in the Tupperware Microwave Pasta Maker with 1.2 l (5 cups) water and the 2 ml salt. Microwave at 800 W for the time given on the packet (usually 2 to 4 minutes) plus 5 minutes. Drain, rinse briefly under cold water and toss with 25 ml (1 1/2 tbsp) of the oil.

3. Slice the chicken into thin strips with a chef's knife. Cut the courgette and carrots into julienne on the Mandoline.

4. Heat the rest of the oil in the Tupperware Chef Series Wok 4.2 l over high heat and stir-fry the chicken for 3 to 4 minutes. Lift it out and set aside.

5. In the same wok, stir-fry the carrots and mushrooms for 2 minutes, add the courgette and cook for 2 minutes more.

6. Pour in the soy sauce, return the chicken and add the bean sprouts and noodles. Toss gently for a minute over the heat, season with salt and pepper and scatter with chives.

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