1 packet egg noodles (boiled, drained in cold water and tossed in a tsp of oil)
1 tbsp finely chopped garlic cloves
2-3 green chillis slit length wise
1/2 cup spring onions finely sliced
1 large capsicum juliennes (cut into thin strips)
1 tbsp soya sauce
2-3 tbsps coarsely powdered roasted peanuts
salt as required
2-3 tbsps sesame oil or peanut oil
Dressing to marinate chicken:
150-200 gms boneless chicken, julienne
1/2 tbsp soya sauce
2 tbsps crunchy peanut butter
1 tbsp honey
2 tbsp lemon juice (or vinegar)
1 tsp cornflour
Marinate the chicken juliennes in the dressing, cover and refrigerate for a minimum of 40 mts to an hour.
Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the marinated chicken and stir fry for two minutes.
Reduce to medium heat and cook the chicken for another 10-12 mts or till the chicken juliennes are cooked. Remove and keep aside.
Clean the wok and add another tbsp of oil and once it piping hot, add garlic pieces and stir fry for a few seconds. Add the green chillis and onions and stir fry till the oil coats the pieces well for about a minute or two. Keep stirring constantly lest it burns.
Add the capsicum juliennes and fry for another mt.
Next add the soya sauce and the cooked chicken and combine. Stir fry for a minute.
Now add the drained noodles and combine well. Finally add the powdered roasted peanuts and toss to coat. Serve hot.
You can add carrots, beans, green peas and scrambled eggs for variation.
You can also check the following sites for more wonderful and interesting tiffin and lunch box meals/ideas.