Chicken noodle stirfry. #JamieOliver.

Here’s the thing with a stirfry.
There is a lot of chopping and slicing ingredients into matchstick thin slices.
My tip? Go hard with the garlic and the ginger.
And add a dollop of sesame oil.
Then eat.
You need for 4 fashionista or 25 models:

1/2 bunch of fresh coriander
3 or more cloves of garlic
1 big fat thumb-sized piece of fresh ginger
1 bunch of spring onions
1 fresh red chilli
1 lime
2 carrots
1 head of broccoli
2 skinless chicken breasts
250 g medium free-range egg noodles
50 g unsalted cashew nuts
vegetable oil
freshly ground black pepper
1-2 tablespoons low-salt soy sauce
1 tablespoon fish sauce

•    Slip into Chanel denim onesie.
•    Pull on Gucci mules.
•    Guzzle a wine. or ten.
•    Pick off the coriander leaves and finely slice the stalks, then keep aside for later.
•    Peel and finely chop the garlic, then peel and matchstick the ginger.  Think Model matchstick thin.
•    Trim and finely slice the spring onions.
•    Get a knife and fork and use the non touch technique and deseed and finely slice the chilli. (Stops you getting chilli in your eyes from your fingers).
•    Cut the lime into wedges.
•    Trim, peel and thinly slice the carrots at an angle. More matchsticks.
•    Cut the broccoli into small florets. About the size of a Prada bag buckle.
•    Cut the chicken into long think strips. About the size of a Celine earring.
•    Cook the noodles according to packet instructions, then drain and refresh under cold water.
•    Drain again, toss in a little semame oil and put to one side.
•    Drain your wine glass.
•    Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
•    Heat 1 tablespoon of vegetable oil in a large frying pan or wok.
•    Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden as hermes bag.
•    Add the coriander stalks, garlic and ginger and cook for a further minute.
•    Next, 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.
•    Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves.
•    Serve accessorised with the chic lime wedges for squeezing extra lime juice.

Adulterated from Jamieoliver.com