Directions

1Pick the coriander leaves and slice the stalks, then keep aside for later. peel and chop the garlic, then peel and matchstick the ginger. Cut and finely slice the spring onions, deseed and finely slice the chilli and cut the lemon into segments. Trim, peel and thinly slice the carrots at an angle.

2 Cut the broccoli into small florets, then finely grate the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips. Cook the noodles according to the packet instructions, then drain and refresh under cold water. Drain again, add in a little oil and put to one side.

3 Heat 1 tablespoon of vegetable oil in a frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir fry for 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for another minute.

4Next, add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.

5Divide between bowls, add the sliced chilli in and the reserved coriander leaves, Then serve with the lemon segments for squeezing over