You will need
3 leeks, trimmed, washed and sliced
1 punnet (80 g) sugar snap peas, cut in half lengthways
1 punnet (100 g) baby corn, cut in half lengthways
1 – 2 red bell peppers, cut into strips
1 punnet pok choy, quartered lengthways
1 x 200 g punnet baby spinach
Ina Paarman’s Vegetable Spice
3 cloves garlic, cut into slivers
1 T (15 ml) grated fresh ginger
1 – 2 small red chillies, finely sliced
Ina Paarman’s Garlic Pepper Seasoning
200 g glass noodles or linguine
2 T (30 ml) canola oil
2 t (10 ml) Ina Paarman’s Pasta Spice
Instead of baby corn, cut the kernels from 1 – 2 heads of corn.
Slice chicken breasts across on the diagonal into 1 cm thick slices and place in a medium bowl.
Sprinkle over White Sauce Powder, Chicken Spice, 2 T (30 ml) Honey & Soy Sauce, and 1 T (15 ml) canola oil and toss to coat the chicken.
Prepare all the vegetables, toss with 2 T (30 ml) canola oil (keep the pok choy and baby spinach separate. Toss them with a little oil.
Put ¼ cup (60 ml) of water into a wok, bring to the boil and add the vegetables except the pok choy and spinach.
Cover with a lid and steam vegetables for 3 minutes. Decant the wilted vegetables into a big mixing bowl. Season to taste with Vegetable Spice. Don’t wash the wok. Add pok choy and spinach and steam for 1 minute. Add to steamed vegetables.
Cook the glass noodles according to pack instructions. Drain, return to saucepan and toss with oil and Pasta Spice.
Add 3 T (45 ml) of canola oil to the wok and heat on high.
Swipe chicken strips through the oil and arrange in a single layer around the sides of the wok. Cook undisturbed until undersides are browned. Move to middle section of the wok.
Add the aromatics and stir-fry together with chicken for another minute or two. Add Garlic Pepper Seasoning to taste.
Add the remaining Honey & Soy Sauce, and par-cooked vegetables. Warm through.
Add noodles and toss.