2 tbsp extra virgin olive oil
500g chicken breast, cut into thin strips
2.5cm root ginger, peeled and grated
1 garlic clove, crushed
2 spring onion, finely chopped
150g broccoli, broken up into florets
300g green cabbage, shredded
300ml vegetable stock
1 tbsp tamari
20g porcini mushrooms, soaked in hot water
for 20 minutes
225g egg noodles

Heat the extra virgin olive oil in a large saucepan or wok over high heat. Add the chicken strips and stir-fry until just cooked about 2 minutes.

Add the ginger, garlic and spring onions and fry for 2 more minutes. Add the broccoli florets and stir-fry for another minute. Add the shredded cabbage and stir everything together.

Pour in the vegetable stock, tamari and noodles and stir well.

Try to keep the noodles covered in stock to allow even cooking. Drain the mushrooms and add to the pan.

Bring to the boil and cook for
2-3 minutes. With a fork or chopstick move the noodles around so that the bundles loosen and separate.

Turn off the heat and leave to rest for 1 minute before serving.