Ingredients
- 1 packet (375 grams) fresh egg noodle
- 2 tablespoon oil (vegetable or peanut oil)
- 400 grams boneless skinless chicken breasts (fillets, cut into strips)
- 1 teaspoon dried chilli flakes
- 175 grams green beans (cut diagonally in half)
- 2 carrots, cut into thin matchsticks
- 1/4 cup peanuts (unsalted)
- Ginger root (2cm piece, cut into thin matchsticks)
- 2 cloves garlic, crushed
- 1/4 cup light soy sauce
- 2 tablespoon lemon juice
- Lemon wedges to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Toss chicken and chilli in a bowl.
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Step 4: 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.
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Step 5: 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.
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Step 6: Return chicken and noodles to wok, along with the soy sauce and stir-fry for 1 minute or until heated and combined.
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Step 7: Drizzle with juice and serve with lemon wedges.
We hope you enjoy this recipe!
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