this tasty noodle dish is a winner and is fun to make with the little ones.. warning this dish is for kids only! you can find this recipe in “the wagamama cookbook”– serves 4 small ones

you need

• for the marinade
• 3cm piece of ginger root, peeled and grated
• 1 garlic clove, peeled and minced
• zest and juice of 1 orange
• 1 tablespoon soy sauce
• 1tablespoon muscovado sugar
•  
• 200g boneless dark chicken meat (leg or thigh), roughly chopped
• 150g medium egg noodles
• 1 tablespoon vegetable oil
• handful of mangetout, thinly sliced
• 75g baby corn, halved lengthways
• 100ml chicken stock
• 1 tablespoon cornflour
• 1 tablespoon toasted sesame oil
• 1 tablespoon sesame seeds, briefly toasted in a hot, dry frying pan
• 1 lime, quartered

instructions

combine the marinade ingredients in a small pan and gently heat to dissolve the sugar. allow to cool and add the chicken, toss so that it is well coated and set aside for at least 1 hour; overnight in the fridge is even better
cook the noodles according to the instructions on the packet, drain and refresh under cold water
heat the oil in a hot wok, add the chicken (reserve marinade), and stir fry for 2-3 minutes until golden. add the mangetout, baby corn, reserved marinade and chicken stock and continue to stir fry for 2 minutes, or until the chicken is cooked and the vegetables are just wilting. dissolve the cornflour in 1 tablespoon water, add to the wok and simmer for 1 minute until thickened
add the noodles and toss through, along with the sesame oil, to ensure everything is well coated and heated through
serve scattered with the sesame seeds and with a lime wedge