Speedy Sweet Chilli Chicken Noodles

Nutrition per serve

Ingredients

• 1pcs pak choy
• 1pcs carrot
• 2clov garlic
• 300g chicken tenderloins
• 150g egg noodles
• 50g sweet chilli sauce
• 20g roasted peanuts
• 15ml vegetable oil
• 15ml tomato sauce
• 15ml soy sauce
• 5ml white vinegar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Cut the pak choy into thirds. Halve the carrot lengthwise and thinly slice on an angle. Crush or finely chop the garlic. Slice the chicken into 2cm-thick strips, then season with salt and pepper.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
3. Step 3 — Stir-fry chicken
   Heat a drizzle of vegetable oil in a medium deep frypan over high heat (see Kitchen 101). Stir-fry the chicken for 4 mins or until browned and cooked through. Add the garlic and stir-fry for a further 30 secs or until fragrant. Remove the chicken from the pan, reserving the pan.
4. Step 4 — Stir-fry veggies
   Combine the sweet chilli sauce, 1 tbs tomato sauce, 1 tbs soy sauce and 1 tsp white vinegar in a bowl. Heat a drizzle of vegetable oil in the reserved pan over high heat. Stir-fry the pak choy stems, carrot and a splash of water for 3 mins or until the veggies are tender but still with crunch.
5. Step 5 — Serve up
   Add the pak choy leaves to the pan and stir-fry for 30 secs. Add the chicken, noodles and sauce mixture and stir-fry for 30 secs or until warmed through. Taste, then season with salt and pepper. Divide the chicken noodle stir-fry among bowls, scatter over the peanuts and enjoy!
6. Step 6 — Kitchen 101
   Fast and hot is key when stir-frying! Make sure you cook over high heat, stirring constantly so everything is cooked evenly. We've used a deep frypan, but you can use a wok if you have one.

Allergens

Sojabohnen, Eier, Gluten, Wheat, Peanut