Preparation time: 10 minutes
Total cooking time: 10 minutes
Serves 4-6
Ingredients:
- 375 g (12 oz.) Hokkien noodles
- 4 chicken fillets, cut into small pieces
- 1 or 2 tablespoons sweet chili sauce
- 2 teaspoons fish sauce
- 1 tablespoon oil
- 100 g (3 1/2 oz.) baby sweet corn, halved lengthways
- 150 g (5 oz.) sugar snap peas
- 1 tablespoon lime juice
Directions:
1. Place the noodles in a kind of large bowl, cover it with some boiling Water and gently pull apart with a fork. Leave it for about 5 minutes, then drain it.
2. Combine all the chicken, the sweet chili sauce and the fish sauce in a large bowl.
3. Heat a wok over very high heat, add some oil and swirl it to coat. Add all the chicken pieces and stir-fry it for about 3-5 minutes, or until it becomes well cooked through. Add the corn and the sugar snap peas and stir-fry them for about 2 minutes or so. Add the noodles and the lime juice and serve immediately.
Nutrition Value:
Protein 30 g;
Fat 6.5 g;
Carbohydrate 50 g;
Dietary Fibre 4 g;
Cholesterol 53mg;
Energy 1593kJ (380cal)
Note:
1. If you can`t find thigh fillets, use 3 breast fillets.
2. Soak the noodles in some boiling water and separate them with a fork or a knife.
3. Mix together the chicken pieces, the sweet chilli sauce and the fish sauce.
4. Add the noodles and the lime juice to the wok before serving.
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