Chilli chicken stir-fry with noodles
Serves 4 Cost per serve $3.50 Time to make 20 min
dairy free 1 x 400g packet shelf-fresh
wholegrain noodles 1 x 800g packet frozen
vegetable stir-fry mix (see 1 tablespoon rice bran oil 500g chicken breast stir-fry
strips 1 fresh long red chilli, seeded,
thinly sliced ¼ cup oyster sauce 2 tablespoons honey 1 teaspoon sesame seeds,
toasted 1 Prepare noodles according to packet directions. Drain. 2 Place the vegetables in a large bowl and pour over boiling water. Stand for 2 minutes, then drain. 3 Heat the oil in a wok or large non-stick frying pan. Stir-fry the chicken for 5 minutes, or until browned. Add chilli and stir-fry for 1 minute, or until slightly softened and fragrant. 4 Add vegetables and stir-fry for 5 minutes or until vegies are tender. Add oyster sauce and honey. Stir-fry for 1 minute, or until sauce is heated through. Serve stir-fry on noodles and sprinkle with sesame seeds. Cook’s tip Par-cooking the vegetables in step 2 helps to remove excess water from them, and also starts cooking the larger pieces of vegetables.