Sesame chicken and noodle stir-fry with Asian sauce
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- Abigail Donnelly
- 2
- Easy
- Fat conscious
Ingredients
- 200 g egg noodles
- 2 free-range chicken breasts
- 1 T vegetable oil
- 100 g mange tout
- 1 x 5 cm piece ginger, grated
- 2 chopped spring onions
- 1 cup stir-fry sauce
Cooking Instructions
Boil egg noodles until al dente and drain.
Coat free-range chicken breasts, cubed, in sesame seeds. Add 1 T vegetable oil to a very hot pan and fry the chicken for 2 to 4 minutes, or until cooked through and golden. Set aside.
In another pan, heat vegetable oil, then add mange tout and toss for 20 seconds.
Add piece ginger, grated, and chopped spring onions and toss for 15 seconds.
Add stir-fry sauce*.
Serve the stir-fry on top of the noodles with a drizzle of sauce.
*Cook's note: stir-fry sauce, also known as wok sauce, can be bought from Woolworths or any Asian mini market. To make your own combine soy sauce, chilli, garlic, a touch of chicken stock and sesame oil.
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