Thai-style chicken and noodle stir-fry

Easy and delicious, this stir-fry combines chicken, cashews and noodles in a coconut and lime sauce. On the table in just 15 minutes.

4

5m

10m

Ingredients

  • 200g pkt egg noodles
  • 1 tbs peanut oil
  • 700g Coles RSPCA Approved Australian Chicken Breast Stir Fry
  • 400g pkt Coles Family Stir-Fry Vegetables
  • 1 tsp finely grated ginger
  • 1 tsp minced garlic
  • 1 tsp chilli paste
  • 180g pkt Coles Thai Coconut And Lime Stir-Fry Sauce
  • 1 cup (80g) bean sprouts
  • 2 tbs cashews, toasted, chopped

Method

STEP 1

Cook noodles in a large saucepan of boiling water for 3 mins or until tender. Drain well, reserving ½ cup (125ml) of the cooking liquid.

STEP 2

Meanwhile, heat oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry for 3 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken.

STEP 3

Combine the chicken in the wok or pan with the vegetables, ginger, garlic, chilli paste, noodles, stir-fry sauce and reserved cooking liquid. Stir-fry for 2 mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.

Dietary Information

Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.