Ingredients

• 4 Tablespoons Sesame Oil
• 4 Tablespoons Soy Sauce
• 4 Tablespoons Dry Sherry
• 1 Tablespoon Chilli Oil* (optional)
• Red Wine Vinegar
• 2-3 Cloves of Garlic, crushed (about 1 heaped teaspoon)
• 1 Heaped Teaspoon Grated Ginger
• 1 Medium Onion, sliced
• 1 Zucchini, cut into sticks (or other vegetables of choice)
• 400g Stir-Fry Chicken
• 375g Ubaldi Fettuccine**
• Salt
• Pepper
• Dried Chilli Flakes (optional)
• Cooking Oil
• Water

Method

1. Combine Sesame Oil, Soy Sauce, Sherry, Chilli Oil and a few drops of Vinegar in a bowl to create the sauce
2. Heat a large saucepan or wok (or, in my case, a cast-iron casserole) on to a high heat. Add a good splash of oil, ginger, garlic, onion, a little salt and a fair whack of pepper and chilli. Fry off briefly.
3. Add the chicken to the pan, stir-fry until the chicken changes colour.
4. Add zucchini, and a little water to deglaze.
5. Add noodles and mix well. Add a cup of water and cook for 2 minutes, stirring constantly. Add more water if the pan gets dry. Cook for longer if you want the noodles softer than el-dente.
6. Add sauce, and continue too cook until the alcohol is cooked off. Add more water if dish is too dry, then serve.

* Not the actual oil of chillies, but rather a chilli-infused oil.
** This is fresh pasta that cooks in 2 minutes. Any brand that does that will be fine. You could adapt the recipe to use any noodles you like.