Marcus Bean’s red pepper chicken noodles

If you’re looking for a quick and easy meal tonight, Marcus Bean is in the kitchen with the perfect 30-minute dish. His chicken stir-fry combines sticky soy sauce with chicken, sweet red peppers and glossy noodles.

Serves 2

2 tsp cornflour

3 tbsp soy sauce

1 tsp sesame oil

250g chicken breast fillets, sliced

2-3 tbsp groundnut oil or other cooking oil

½ medium red chilli – seeds in if you like it hot, seeds out if you don’t!

3 cloves garlic, roughly chopped.

Thumb sized piece of ginger peeled and finely sliced

½ red pepper, sliced into matchsticks

3 spring onions, sliced – green parts separated from the white

4 nests of medium egg noodles, cooked and refreshed under cold water

3 tbsp rice wine (or mirin if you don’t want any alcohol)

3 tbsp soy sauce

2 tsp sesame oil

Sprinkle of black sesame seeds to finish

1) Mix together the cornflour, soy sauce and sesame oil. Add the chicken strips then mix to ensure it is well coated.

2) Heat a wok or large sauté pan, then add 1 tbsp of oil and stir fry the chicken for 1 minute very quickly until cooked through, caramelised and browned.

3) Take out the chicken, put into a bowl and keep warm. Quickly wipe out the pan and reheat until smoking.

4) Add 1-2 tbsp oil to the wok then fry off the chilli, garlic and ginger until aromatic. Add the pepper and the white parts of the spring onion, stir fry again for a minute.

5) Add the noodles and cook for 1 minute, then pour in the rice wine and soy sauce and cook for 30 seconds.

6) Return the chicken to the pan with the green parts of the spring onion, stir fry for 30 seconds to reheat,

7) Add the sesame oil and finish with a sprinkle of black sesame seeds.