Ingredients:
1 tbsp |
Rapeseed oil |
2 tsp |
Grated ginger |
4 tbsp |
Soy sauce |
2 tsp |
Sesame oil |
1 tsp |
Chilli flakes |
½ tsp |
Paprika powder |
2 |
Sliced spring onions |
1 |
Sliced yellow pepper |
4 tbsp |
YR Sauce |
1 cup |
Snow peas |
1 |
Chopped red onion |
2 |
Chopped garlic cloves |
1 large |
Sliced red onion |
1 tsp |
Toasted sesame seeds |
500g |
Sliced chicken breasts |
80g |
Egg noodles |
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Cook the noodles according to the instructions on the package.
-
Heat rapeseed oil, chilli, paprika powder and chopped garlic, when hot stir fry the chicken for 5 minutes until golden and nearly cooked.
-
Add vegetables and cook for a further 5 minutes. Add remaining ingredients and stir.
-
When combined, toss stir fry with noodles.
Allergens:
Wheat, eggs, soya and sesame