Easy and delicious, this stir-fry combines chicken, cashews and noodles in a coconut and lime sauce. On the table in just 15 minutes.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Cook noodles in a large saucepan of boiling water for 3mins or until tender. Drain well, reserving ½cup (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 3mins or until golden brown. Transfer to a heatproof bowl. Repeat with remainingchicken.
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 2mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.
