Emily Leary of A Mummy Too plays with kids' love of colour with this tasty and pretty stir-fry dinner. In this dish, the flavours are familiar but it’s the colour that will surprise at dinnertime, as the black rice noodles really steal the show. You can buy them in some larger supermarkets, but if you can't find them, use other noodles, or even tricolour pasta instead.
Cook the noodles in a large pan of boiling water for 4–5 minutes, or according to the packet instructions. Drain, rinse in cold water and set aside.
Warm the oil in a large wok over a medium heat. Add the chicken, carrots, sugar snap peas, broccoli, red pepper, baby sweetcorn, ginger and garlic and stir-fry for 5 minutes.
Mix all the sauce ingredients in a bowl, pour over the stir-fry and simmer for 2–3 minutes. Add the noodles and stir until heated through. Serve sprinkled with spring onions and sesame seeds.
Tip: Switch up the ingredients to create a new meal every time: add a handful of aromatic coriander, swap chicken for tofu, or use sriracha sauce for sweet heat.
About the chef
Emily Leary is a multi-award-winning author, presenter and blogger. She has two children.
In 2011, Emily created A Mummy Too as an outlet for her love of family food. Today, millions of people visit Emily's blog for easy, delicious recipes designed with busy families in mind.
Originally a home cook, Emily has trained with Leiths School of Food and Wine, including professional chef's skills and patisserie.