1 tsp vegetable oil 2 spring onions, sliced diagonally 1 tbs fresh gingre, crushed or chopped finely 200g lean chicken breast, sliced 150g broccoli 1 medium zucchini, sliced 1 medium red capsicum, deseeded and sliced 1 fresh red chilli, deseeded and chopped finely 2 tsp salt reduced soy sauce ½ cup home-made chicken stock (or good quality store brand) 2 tsp Natvia 1 tbs lime juice Black pepper and salt to taste 2 cups cooked rice noodles

Heat oil in wok or frying pan over medium high heat and add spring onions and ginger and cook for a few minutes.. Add chicken and cook until just white. Add vegetables and chilli and cook for a few more minutes. Add soy sauce, chicken stock, Natvia and lime juice and continue to cook a further 5 to 7 minutes. Season with salt & pepper and serve with noodles.