CHILLI CHICKEN & NOODLES
250g Asian-style egg noodles
2 tbsp canola oil
1 each: red and yellow peppers, thinly sliced
4 spring onions, sliced diagonally
cup sweet chilli sauce
300g smoked chicken breast, sliced
Coriander leaves to garnish
Toasted cashew nuts, optional
Cook the egg noodles in boiling water,
according to the packet instructions, until just tender. Drain well.
Meanwhile, heat the oil in a wok or large frying pan. Add the peppers and stir-fry for 3-4 minutes. Add the spring onions and stir-fry for 1 minute. Add the noodles, chicken and sweet chilli sauce. Stir-fry for 2-3 minutes to heat through.
Serve in noodle bowls garnished with coriander and cashew nuts.
