Marigold and Calendula Stir Fry

Name: Marigold and Calendula Stir Fry
Prep time: 20 min
Total time: 20 min
Ingredients: 2 chicken breasts (skinless and cut into chunks (replace with baby sweetcorn and mangetout for a vegetarian option)); 200 grams fresh egg noodles (cooked); 1 red onion (small); 2 cloves garlic (finely chopped/crushed); 1 cm3 ginger (grated); 100 grams chicken/veg stock; 2 teaspoons sesame oil; 3 tablespoons soy sauce; 1 yellow pepper (finely sliced); 1 courgette (finely sliced); 50 grams mushroom (sliced); 0.5 cup calendula petals; 1 teaspoon Chinese five spice

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Prep Time 20

Total Time 20

Course Main Dish

Cuisine English

Servings 2 people

Ingredients

2 chicken breasts skinless and cut into chunks (replace with baby sweetcorn and mangetout for a vegetarian option)
200 grams fresh egg noodles cooked
1 red onion small
2 cloves garlic finely chopped/crushed
1 cm3 ginger grated
100 grams chicken/veg stock
2 teaspoons sesame oil
3 tablespoons soy sauce
1 yellow pepper finely sliced
1 courgette finely sliced
50 grams mushroom sliced
0.5 cup calendula petals
1 teaspoon Chinese five spice

Instructions

Taking a large frying pan or wok, add a little vegetable oil and fry off the Chinese five spice, garlic and onions until softened.
Add the diced chicken and stir occasionally making sure the chicken is cooked.
Add the pepper, courgette, mushrooms and ginger and stir for a few minutes before adding soy sauce and sesame oil
Add the fresh noodles and stock and cook on for a further 5 minutes.
Take frying pan/wok off the heat and add the marigold and calendula petals, stir in gently and serve. Nasturtiums can also be used if you want a stronger peppery flavour.

Marigold and Calendula Stir Fry