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Nutty Chicken, & Noodle Stir-fry

0
25 Min
Easy
We have added extra noodles to this recipe to make it feed a family. Perfect for when you suddenly have more mouths to feed.

Ingredients

-
4 portions
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

450 g
Hokkein Noodles
5 g
Spray Oil
400 g
Chicken breast fillets, sliced
4 Sprigs
  ( 100 g )
Spring onions
1 Medium
  ( 120 g )
Carrot, sliced
1 
  ( 200 g )
Red Capsicum, sliced thinly
200 g
Snow peas, sliced
400 g
Baby corn sliced lenghtways
0.5 cup
  ( 125 ml )
Sweet Chilli Sauce
1 tbsp
Maggi Fish Sauce
2 tbsps
Lemon Juice
50 g
  ( 0.3 cup )
Cashew nuts, roasted & unsalted

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Nutrition Value

Energy
511.57 kcal
Protein
36.01 g
Carbohydrates
62.85 g
Fats
11.38 g
Information per serving
Lets Cook

Instruction

25 Minutes
Step 1
10 Min
Spray a wok with oil and heat. Add chicken and stir-fry in batches until browned and tender; set aside.
Step 2
1 Min
Add green onions to wok with 1 tablespoon water; stir-fry until tender.
Step 3
2 Min
Add carrot, capsicum, snow peas and corn; stir-fry until tender crisp; add noodles and combined sweet chilli sauce, MAGGI Fish Sauce and lemon juice; toss to coat noodles and vegetables. Cook for 3 minutes or until heated through.
Step 4
2 Min
Return chicken to wok and cook for 2–3 minutes or until heated through. Serve sprinkled with cashews.
Nutty Chicken, & Noodle Stir-fry

Step 1 of 4

Spray a wok with oil and heat. Add chicken and stir-fry in batches until browned and tender; set aside.

Nutty Chicken, & Noodle Stir-fry

Step 2 of 4

Add green onions to wok with 1 tablespoon water; stir-fry until tender.

Nutty Chicken, & Noodle Stir-fry

Step 3 of 4

Add carrot, capsicum, snow peas and corn; stir-fry until tender crisp; add noodles and combined sweet chilli sauce, MAGGI Fish Sauce and lemon juice; toss to coat noodles and vegetables. Cook for 3 minutes or until heated through.

Nutty Chicken, & Noodle Stir-fry

Step 4 of 4

Return chicken to wok and cook for 2–3 minutes or until heated through. Serve sprinkled with cashews.

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