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1
To prepare your stir-fry:
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Put a large pan of water on to boil.
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Peel and finely slice the ginger and garlic.
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4
Finely slice the chile.
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Slice the chicken into finger-sized strips and lightly season with salt and pepper.
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Cut the ends off your scallions and finely slice.
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Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks.
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8
Halve the bok choy lengthways.
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If using the mushrooms, either tear into pieces or leave whole.
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10
To cook your stir-fry:
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Preheat a wok or large frying pan on a high heat and once its very, very hot add a good lug of peanut oil and swirl it around.
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Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
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13
Add the ginger, garlic, chile, cilantro stalks, mushrooms (if using), and half the scallions.
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14
Stir-fry for 30 seconds, keeping everything moving around the wok quickly.
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15
Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer.
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Meanwhile, add the cornstarch, water chestnuts, and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.
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17
Remove from the heat and stir in 2 tablespoons of soy sauce.
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Halve the lime, squeeze the juice of one half into the pan, and mix well.
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Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.
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Stir in the noodles and bok choy, with a little of the cooking water to loosen if necessary, and mix well.
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Have a taste and season with more soy sauce if needed.
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22
To serve your stir-fry:
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Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.
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Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves.
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Serve with lime wedges.
