CHICKEN UDON STIR-FRY PREP

SERVES 4 15 MINS COOK 15 MINS

• 440g pkt udon noodles

• 2 tbsp peanut oil

• 1 tsp sesame oil

• 2 x 250g chicken breasts, thinly sliced

• ½ bunch coriander, stalks finely chopped, leaves reserved

• 2 tsp grated ginger

• 1 garlic clove, thinly sliced • 1 bunch pak choy, stems and leaves separated

• 229g can sliced water chestnuts, drained

• 2 green onions, finely sliced • 100g snow peas, trimmed

• 2 tbsp sweet chilli sauce

• 1 tbsp soy sauce

1 Place noodles in a large heatproof bowl. Pour boiling water over. Soak 2 mins, then gently loosen with fork to separate.

2 In wok or frying pan, heat oils on high. Stir-fry chicken in 2 batches, 2-3 mins each, until well browned. Remove chicken.

3 Stir-fry coriander stalks, ginger and garlic 1 min. Add pak choy stems, water chestnuts and onions. Stir-fry 1 min.

4 Drain noodles. Add to wok with chicken, pak choy leaves, snow peas and sauces. Stir-fry 2 mins. Toss through reserved coriander leaves to serve.

The pak choy stems take longer to cook, so add leaves for final minute, tossing through stir-fry to just wilt.