Soy, Black Pepper & Spring Onion Noodles

I often crave a Chinese takeaway but I’ve so often been disappointed - lukewarm noodle dishes and soggy spring rolls have encouraged me to cook my own takeaway/fakeaway style recipes for when I need to scratch that itch.

This is a really easy one - think of it as a more flavourful chicken chow mein style dish. I’m using lots of diced chicken thighs, fried off really well to get a good golden colour on them, tossed through some noodles with a very soy heavy glossy sauce.

I’ve also added a healthy amount of black and white pepper so that it’s a prominent flavour, with a good warmth of heat.

So let’s get into it!