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1
Marinade -
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2
place the soya sauce and maple syrup into a bowl and add the chicken pieces making sure each piece is well covered in the marinade -- keep in fridge for a few hours if you can -- ( I generally do my marinades straight after breakfast so as to give enough time to penitrate the meats before i cook and serve for lunch.
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3
).
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4
- sweat off the onion, garlic and ginger for a few minutes in a wok with the 1/2 the seseame oil -- once tender, place in a bowl - covered to keep warm.
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5
- meanwhile, start steaming the asparagus, green beans, courgettes and carrots in a seperate pan.
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6
- at this point add the noodles to seasoned boiling water and cook until tender and ready.
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7
- once you have taken the onion mix out of the wok, add the rest of the seseame oil and cook off the marinated chicken.
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8
I don't usually use the marinade juice as a sauce as i find it too sweet, but you can if you so desire.
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9
the chicken will be a darker colour by now too with the marinade.
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10
I add the fish sauce to the chicken and water if needed whilst it is finishing to cook.
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11
Make sure the chicken is sufficiently covered with the sauce at this point.
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12
- add the steamed vegetables and the onion mix to the wok until completely warmed up.
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13
- place the noodles on a large serving dish and the chicken and vegetable mix on top and cover with tin foil for a few minutes whilst you thicken the sauce (still in the wok) with a little cornflour.
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14
- I tend to serve the sauce on the side so as each person can help themselves to extra if so desired.
