Recipes
Date posted: 08/01/2024
Ingredients
| Rice noodles | 400g |
| Vegetable oil | 2 tbsp |
| Fry’s Chicken-Style Strips or Perfect Chick’n Chunk | 380g |
| Red onions, peeled and chopped | 2 (200g) |
| Garlic cloves | 3 |
| Carrots, peeled and grated | 3 (150g) |
| Red pepper, deseeded and sliced | 1 (150g) |
| Mange-tout | 150g |
| Sweetcorn, defrosted or drained | 150g |
| Low-sodium soy sauce | 2 tbsp |
| Everyday Favourites sweet chilli sauce | 2 tbsp |
Method
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- Cook the noodles according to the manufacturer’s instructions.
- Heat the oil in a large wok. Add the frozen Fry’s Chicken-Style Strips or chunks and stir fry for 5 minutes, then add the onion and garlic, continuously stirring for a further 3 minutes.
- Add the remaining vegetables and cook on a high heat for 5 minutes until slightly softened.
- Add the soy and chilli sauces.
- Add the cooked noodles to the vegetables and mix thoroughly.
- Remove from the heat and serve.