COOKING a stir fry is quick, cheap, nutritious and fun, says Runcorn chef Toby Dunne.

As part of our Let’s Cook health campaign, we are inviting readers who are passionate about food to share their recipes with us.

Toby, aged 30, of Lambsickle Lane, Weston Village, trained in Holland, and has worked in Spain, Switzerland and Lanzarote.

He was the first chef in the UK to complete a City and Guilds in sustainable catering.

His company, Abigail Limited Catering, feeds BBCTV and film crews on location, serves street food, and provides buffets for weddings, family celebrations, food festivals, and special events.

He said: “I source all my food locally and cook fresh.

“I could cook fresh every day for a family of four for a week for £35.

“You can make a stir fry with whatever is in your fridge. It’s a good way to use up vegetables and meat.

“If I come home after a long day, I’ll make a stir fry. It’s quick and very versatile.”

Toby’s chicken noodle stir fry (for four people)


1 pack of egg noodles or rice noodles 1 pack of 500 grams of chicken breast or cut breast pieces 1 sweet red pepper 1 sweet green pepper 2 red onions 3 cloves of garlic A quarter red cabbage A quarter white cabbage 1 small aubergine 2 whole fresh chili's pinch of pepper pinch of salt pinch of all-spice


Cut all vegetables Put some olive oil in the wok and heat on a medium heat.

Put the chicken, chili, garlic and onions in, fry for 2 mins, add the cabbage and peppers. Fry for about 8 minutes, then add the aubergine and fry for another 5 mins. Add salt, pepper and spice to taste and then add the noodles and fry on a low heat until the chicken and noodles are cooked throughly. Add some soy sauce to taste.