Roasted Chicken & Vegetable Noodles.

Ingredients: - 2 tablespoon of stir fry oil

(stir fry oil is already infused with garlic, ginger and olive oil. As a replacement, you can you vegetable oil or olive oil and add herbs yourself).

- 1 onion, finely chopped - 1 pack of fresh mushroom stir fry veg, (this is available in any local grocery store or you can purchase the veg you choose and chop finely). - 1 packet of egg noodles.

- Veg stock - Light soy sauce - 1 tbspn tomato puree - Salt to taste - Coriander to garnish

- Marinated chicken (chicken marinated with garlic, ginger, salt, yogurt, a pinch of orange food colouring and Desi Spice) <-- Desi Spice available to buy here!

**I will make a separate post on how I marinate my chicken**

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Method: 1. Place your wok on high heat and add your desired oil. Once oil has heated, add your marinated chicken until cooked half way. By not allowing it to cook fully, you're avoiding the chicken to become rubbery rather than tender. 2. Once you chicken is half cooked, add your onions with salt at your preferred amount to taste and all veg until stirred well. 3. Add tomato puree and mixed powder and stir well. This may make your combined ingredients dry, in this case- ensure you follow step 4 to avoid this. 4. Add a generous amount of light soy sauce and enough veg stock to ensure the spices don't burn at the bottom of the wok and stir well. 5. By this stage the chicken should be thoroughly cooked, turn down the heat to medium and add egg noodles, stir generously until noodles have heated well. 6. Garnish with coriander and serve with garlic bread.