Chicken rice noodles
A tasty family classic, ditch the takeaway for this healthier chicken noodle stir-fry instead, simple to make and packed with flavour!
★★★★★ 5/5
This superfast stir-fry with traditional Asian spices comes together in under 20 minutes.
Ingredients
- 8 ounce thick rice noodles – uncooked
- 75 ml soy sauce – reduced sodium if possible
- 2 tbsp cornstarch
- 3 cloves garlic
- chicken breasts- boneless, skinless, bite size pieces
- 1 tbsp peanut oil
- 1 tbsp Greenfields sesame oil
- 6 green onion – cut into 2 inch pieces
- toasted sesame seeds
METHOD
- Cook rice noodles according to package directions.
- Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink
- Add onions; cook 1 minute longer.
- Drain noodles; stir into skillet. Add bean sprouts and chilli sauce and heat through. If desired, top with toasted sesame seeds.
