Chicken, kale & sprout stir-fry

• soba noodle↗100g g
• shredded curly kale100g g
• sesame oil↗2 tsp tsp
• lean chicken breasts↗2

  skin removed and sliced into thin strips

• fresh ginger↗25g g

  peeled and sliced into matchsticks

• red pepper↗1

  deseeded and thinly sliced

• brussels sprouts↗handful of

  cut into quarters

• low-sodium soy sauce↗1 tbsp tbsp
• rice wine or white wine vinegar↗2 tbsp tbsp
• 1 lime↗

  zest and juice

Step-by-step instructions

1. 1

   Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.

2. 2

   Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and brussels sprouts until softened a little. return the chicken and kale and add the noodles.

3. 3

   Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.