Stir-fried chicken noodles

45 MINUTES | SERVES 4 | EASY |

LC

dried egg noodles 250g

sweet chilli sauce 2 tbsp

tomato ketchup 3 tbsp

light soy sauce 2 tbsp

olive oil 1 tbsp

red onion 1, sliced

garlic 1 clove, finely grated

sambal oelek 1 tbsp (see cook’s notes) or dried chilli flakes 1 tsp

chicken breast 400g, diced

green beans 250g, halved

carrot 1, grated

red pepper 1, finely sliced

ready-made crispy fried shallots or onions 1 tbsp (see cook’s notes) lime 1, quartered

• Cook the noodles following pack instructions, then drain and rinse under cold water to stop them cooking.

• Mix together the sweet chilli sauce, tomato ketchup, soy sauce and 2 tbsp of water in a bowl or jug and set aside.

• Heat the oil in a wok or large frying pan and fry the onion and garlic for 2 minutes. Add the sambal oelek and chicken, and cook, tossing constantly, over a high heat until the chicken is cooked through.

• Add the green beans, carrot and red pepper, and fry for another 2 minutes. Add an extra tbsp water to aid the cooking process and stop the food from sticking. Add the drained noodles to the wok, then pour in the sauce mixture. Toss together over a high heat until heated through. • Sprinkle with crispy fried shallots and serve straight away with lime wedges.

COOK’S NOTES

Sambal oelek is a fiery chilli sauce used in Malaysian and Indonesian cooking. Buy from larger supermarkets and online. Buy ready-made crispy shallots or onions in tubs in larger supermarkets and online.

PER SERVING 542 KCALS | FAT 7.9G

SATURATES 1.1G | CARBS 79.4G | SUGARS 15.7G

FIBRE 10.3G | PROTEIN 33.3G | SALT 2.8G