- Cook the broccoli for 2-3 minutes in a pan of boiling water until just tender, fish them out with a spoon and set to one side. Pop the noodles into the boiling water and give them a minute or so until they separate. Drain and give them a dash of cold water to stop them over cooking.
- Meanwhile, heat the oil in a large frying pan over a high heat. Chuck in the chicken and stir-fry for 3-4 minutes or until cooked. Add the garlic and stir-fry for 10 seconds until fragrant.
- Put the broccoli and noodles into the pan with the chicken and add the sriracha, oyster sauce and soy sauce. Water? Stir-fry until everything is coated in the sauce and divide between two bowls. Garnish with the spring onions and serve.
120g broccoli florets
400g cooked udon noodles
1 tbsp neutral oil
300g chicken thigh or breast, very thinly sliced
2 cloves garlic, finely chopped
2 tbsp sriracha
2 tbsp oyster sauce
1 tbsp dark soy sauce
2 spring onions, finely chopped