2mediumChicken BreastsSkinless and Boneless cut into strips
1/2pieceRed Capsicum
1/2pieceYellow Capsicum
1cupBroccoli
200gramsMushroomSliced
1tbspGingerShreded
2tbspSoya Sauce
2tbspTomato Ketchup
1tspCorn Starch
fewdrizzleSesame Oil
Instructions
In a medium-sized pan, bring water to boil and add the rice noodles and cook on medium heat for 2 to 4 minutes. Drain and stir in 1 tablespoon of vegetable oil.
In a large wok, heat 2 tablespoons of vegetable oil on high heat. Add chicken, salt and pepper and stir-fry for about 3 minutes. Remove and set aside.
In the same wok and bell peppers, broccoli and mushrooms and saute for a minute. Add ginger and stir-fry for another 2 minutes.
In a mixing bowl, combine water, soya sauce, tomato ketchup, and cornstarch. Add chicken, noodles and the mixture to the wok and stir-fry for 3 minutes. Check seasoning and adjust salt and pepper.