Chilli Chicken Vermicelli

Everyone loves chinese... well I do at least. However all that ooey gooey saucy stuff, as delicious as it is, it's really not good for me. So this is one of my healthy chinese recipes. Ok I should give fair warning that I used a mini food processor to make the sauce for this. You can make it without a food processor/blender with some super fine dicing or grating and some squishing, but if its a massive pain don't say I didn't warn you :).

I am also going to say that I am writing this at a stupid time at night because I have been out at the pub so if there are any mistakes I apologise, but really Im not that sorry :). This recipe feeds two, so you can adjust as you please.


Right, so what you'll need:

• 2 Chicken Breasts;
• 1 Red Pepper;
• 3 Spring Onions;
• 2 tbsp Soy Sauce;
• 3 Cloves of Garlic;
• 1" of Root Ginger;
• 1 Red Chilli;
• 2 Tomatoes;
• 2 tbsp Tomato Ketchup; 
• 2 tsp Light Brown Sugar; and
• Enough Vermicelli for two. 

To get this lovely meal you need to:

1. Cut up your chicken into thin strips, and finely slice 1/2 the red pepper and two of the spring onions (the third spring onion is for garnish).

2. Making the sauce. Put the soy sauce, garlic, ginger, chilli, 1/2 red pepper, tomatoes, ketchup and sugar in the food processor or blender, along with 2 table spoons of water, and blitz until smoothish.

3. Cook your noodles, drain them and leave to one side to add in to the chicken later.

4. Heat up a wok with a little oil in it and fry the chicken, red pepper and spring onions until the chicken starts to brown.

5. Add the Sauce to the wok and cook the chicken in it for about 2 minutes.

6. Finally add in the noodles and stir until they are all coated in the sauce and every thing is hot.

7. Serve and enjoy :) this one goes with cold beer.