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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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For this quick noodle dish, shredded cooked chicken is stir fried with garlic, ginger, soy sauce and chilli sauce and tossed through crunchy vegetables and tasty noodles - perfect for a quick supper. Why not try making this with different kinds of noodles such as udon or rice noodles? Ingredients:
175 g noodles |
2 teaspoons sunflower oil |
1 onion, thinly sliced |
2 garlic cloves, thinly sliced |
1 cm piece fresh gingerroot, peeled and finely chopped |
175 g bean sprouts |
175 g snow peas, halved lengthways |
225 g lean cooked chicken, shredded |
2 tablespoons soy sauce |
2 tablespoons sweet chili sauce |
Directions:
1. Cook the noodles in a large pan of boiling, salted water according to the packet instructions.
2. Meanwhile, heat the oil in a wok, and stir fry the onion over a high heat for 2-3 minutes until beginning to brown. Add the garlic, ginger, bean sprouts and mangetout and stir fry for 1 minute.
3. Drain the noodles well and add to the wok, with the chicken and soy sauce; cook for 2 minutes until piping hot. Stir in the sweet chili sauce and serve immediately.
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