| Prep Time | 15 Minutes |
| Servings |
People
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Ingredients
- 3 tbsp Sesame Oil
- 500 g Chicken Breast Fillets (Skinless) Cut into stir-fry strips
- 1 tbsp Minced Garlic heaped
- 1 Capsicum Sliced thin
- 2 cups Broccoli Cut into small florets
- 250 g Snow peas Halved
- 2 tsp Ginger Chopped finely or minced
- 1/3 cup Coriander Finely Chopped
- 1 ICE Challenge Sliced
- 1 cup Bean sprouts
- 250 g Egg Noodles Dried Thin
Stir-Fry Asian Sauce
- 1 tbsp raw sugar
- 1 Lime juiced
- 2 tbso Soy Sauce
- 3 tbsp Hoi Sin Sauce
- 1 tbsp Sweet Chilli Sauce
Ingredients
Stir-Fry Asian Sauce
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Instructions
Noodles
- Cook your noodles in a saucepan full of boiling water for approximately 5 minutes or until tender.
- Drain in a colander and then put in some sesame oil to help stop the noodles from sticking together.
Stir-Fry
- Add your Sesame Oil to the wok or frying pan and heat up.
- Place your chicken strips, onion and garlic and for 2-3 minutes cook on a high heat until browned.
- Add your capsicum, broccoli, snow peas and bean sprouts along with your ginger. Stir and fry for 2 odd minutes
Asian Sauce
- In a small cup, place all your sauce ingredients in and whisk them all up.
- Once done add to your stir-fry and mix it in.
- Add your noodles and stir and toss the mixture around to blend the sauce through the noodles also.
- Sprinkle your coriander on and BAM – Serve it post haste!
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