Chicken Stir-Fry with Rice Noodles

Fresh rice noodles bought from Asda this morning, which I steamed for ten minutes. Chinese bowls such as the one shown, are good at surviving the steamer without developing craquelure in the glaze, so the noodles were steamed in the serving bowl.

The chicken was chopped into medium sized pieces, and stirfried with one chopped red chilli pepper (deseeded), one large chestnut mushroom (diced), a quarter of one yellow pepper, and one chopped spring onion.

The chicken and the vegetables were decanted into the serving bowl once it was removed from the steamer (there is an art to that!). Then they were stirred through the noodles.

Served with a dressing of a little dark soy sauce. Quick and delicious!