Stir-fried chicken noodles
3
Easy
5 minutes
12 minutes
Tender lemon-and-black-pepper chicken is tossed through saucy egg noodles with ginger, garlic, spring onion and sesame for a quick, flavour-packed dinner. The chicken cooks in the air fryer while the noodles come together in the wok, making this an easy option when time is tight. Finish with sesame seeds and extra spring onion for crunch and freshness.
Ingredients
Method
- 650 g Woolworths lemon & black pepper marinated chicken kebabs
- 1 T Woolworths canola oil
- 1 T Woolworths Asian sesame oil
- 500 g Woolworths fresh egg noodles
- 2 x 100 g Woolworths Asian sesame stir-fry sauce
- 30 g fresh ginger
- 1 T fresh garlic
- 3 stalks mild spring onion
- Woolworths white sesame seeds, optional to garnish
- Woolworths black sesame seeds, optional to garnish
Method
Ingredients
1. Preheat air fryer to 180 °C and cook the chicken for 10 minutes.
2. Mince the garlic and slice the ginger into thin strips. Rough chop the spring onions into chunks.
3. Preheat the wok with a bit of canola oil and toasted sesame oil on high heat and cook the ginger and spring onions for 30 seconds. Follow that up with the garlic and cook for another 10 seconds. With a spatula keep everything moving.
4. Throw in the Easy to Wok sauce along with the fresh egg noodles and cook for another 2 minutes while constantly tossing the ingredients.
5. Mix the chicken into the noodles.
6. Serve with sesame seeds and an extra bit of spring onions.
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