2chicken breastsskinless and cut into chunks (replace with baby sweetcorn and mangetout for a vegetarian option)
200gramsfresh egg noodlescooked
1red onionsmall
2clovesgarlicfinely chopped/crushed
1cm3gingergrated
100gramschicken/veg stock
2teaspoonssesame oil
3tablespoonssoy sauce
1yellow pepperfinely sliced
1courgettefinely sliced
50gramsmushroomsliced
0.5cupcalendula petals
1teaspoonChinese 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.