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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A quick fix supper dish that tastes delicious. This is of course open to your own preferences of veggies etc., but this is how my family like it. Ingredients:
175 g chinese egg noodles, approx 2-3 dried blocks |
2 teaspoons sunflower oil |
2 chicken breasts, cooked and shredded |
2 carrots, thinly sliced |
100 g sugar snap peas |
2 tablespoons clear honey |
1 tablespoon light soy sauce |
2 limes, juice of |
3 tablespoons toasted sesame seeds |
2 tablespoons toasted cashew nuts (optional) |
coriander leaves (optional) |
Directions:
1. Boil the noodles according to pack instructions, then drain and toss with 1 tsp of the oil.
2. Heat the remaining oil in a wok and add the chicken and vegetables. Stir-fry for a few minutes.
3. Add the honey, soy and lime juice, bubble for about 30 seconds, then add the noodles and sesame seeds.
4. Mix well and heat through thoroughly.
5. Serve with the cashew nuts and coriander sprinkled on the top.
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