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.
- 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
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.
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.
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.