Chicken with Oriental Noodles

2 tbs cornflour
3 tsp Schwartz Stir Fry Special Blend Thai 7 Spice
350g (12oz) boneless, skinless chicken breasts, cut into strips
1 tbs oil
1 yellow pepper, sliced

For the noodles:
175g (6oz) noodles
1 tsp cornflour
3 tsp Schwartz Stir Fry Special Blend Thai 7 Spice
2 tbs dark soy sauce
2 tbs lemon juice

1 tsp soft brown sugar
1 tbs tomato purée
1 bunch spring onions, chopped
225g (8oz) tin bamboo shoots, drained and rinsed
STEP 1

Mix together the cornflour and Thai 7 Spice Special Blend and toss in the chicken, coating evenly. Heat the oil in a frying pan and fry the chicken for 4-5 minutes until golden. Add the pepper and fry for a further 1-2 minutes.



STEP 2

Meanwhile, cook the noodles according to the pack instructions. Drain.



STEP 3

Blend the cornflour, Thai 7 Spice Special Blend, soy sauce, lemon juice, sugar and tomato purée in a saucepan. Add 75ml (3 fl oz) water and bring to the boil, stirring until thickened. Stir in the spring onions, bamboo shoots and noodles. Toss the chicken and noodles together