Name: Thai chicken noodle stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 180 gram dried rice stick noodles; 700 gram breast fillets, sliced thinly; 2 centimetre piece fresh ginger (10g), grated; 2 tablespoon peanut oil; 1 1/2 cup (120g) bean sprouts; 300 gram baby buk choy, chopped coarsely; 1/3 cup (80ml) lime juice; 1/3 cup (60ml) sweet chilli sauce; 2 teaspoon fish sauce; 1 1/2 tablespoon caster sugar; 2 tablespoon chopped fresh coriander; 1/3 cup torn fresh mint; 4 green onions, sliced thinly

Ingredients

180 gram dried rice stick noodles

700 gram breast fillets, sliced thinly

2 centimetre piece fresh ginger (10g), grated

2 tablespoon peanut oil

1 1/2 cup (120g) bean sprouts

300 gram baby buk choy, chopped coarsely

1/3 cup (80ml) lime juice

1/3 cup (60ml) sweet chilli sauce

2 teaspoon fish sauce

1 1/2 tablespoon caster sugar

2 tablespoon chopped fresh coriander

1/3 cup torn fresh mint

4 green onions, sliced thinly

Method

1.Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes or until just tender; drain.

2. Combine chicken and ginger in medium bowl.

3.Heat oil in wok; stir-fry chicken mixture, in batches, until cooked through.

4.Return chicken to wok with sprouts, buk choy and combined juice, sauces, sugar, coriander and mint; stir until hot. Add onion and noodles; stir-fry until hot.

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