“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?”
READY IN:
25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 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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