March 06, 2018
Dinner, Main Dish, Side Dishes,
Beans, Poultry, Chicken, Vegetables, Carrot, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, High Protein, No Eggs, Green Beans, Boneless Pieces, Kosher Meat more
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"From Recipe + August '17. Sort of dish that could be part of a banquet, a main or a side. Posted for You Want What!? A Recipe Posting Game."
Place noodles in a heatproof bowl and cover with boiling water and let stand for 5 minutes or until tender and then stir with a fork to separate strands and then drain.
Heat a wok or large frying pan over high heat and add half the oil and swirl to coat surface and then stir-fry noodles for 3 minutes or until starting to colour and crisp and then transfer to a heatproof plate.
Toss chicken and chilli in a bowl.
Add remaining oil to wok or large fry pan and stir-fry chicken for 3 minutes or until browned and cooked and then transfer to a heatproof bowl.
Add beans, carrot, peanuts, ginger and garlic to wok or large fry pan and stir-fry for 2 minutes or until carrot is just tender.
Return chicken and noodles to wok, along with the soy sauce and stir-fry for 1 minute or until heated and combined.
Drizzle with juice and serve with lemon wedges.
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