Thank you for your recipe Jan
250 g Egg Noodles·        
500 g chicken fillet, cut into strips·        
1 Red pepper, sliced·        
125 ml water
125 ml Bean sprouts
1 KNORR Chicken Stock Pot
15 ml Sesame oil
100 g Mange-tout, trimmed
30 ml sunflower oil
2 Cloves crushed garlic
10 ml Crushed ginger
2 Cup broccoli, chopped
1 Onion, sliced
1 Yellow pepper, sliced
1 Spring onion, sliced
45 ml Soy sauce
Bring a large pot of salted water to the boil and boil egg noodles for about 5 minutes or until tender then drain and set aside.Place chicken in a bowl with the soy sauce and sesame oil and toss well.Heat sunflower oil in a pan or wok and fry chicken until just done then remove from pan and set aside.Add some extra oil to the pan if needed then add the onion, garlic and ginger and fry for 2 minutes.Then add the red and yellow pepper, mange-tout and broccoli and fry for 5 minutes.Add the KNORR Chicken Stock Pot and water and allow to steam for a few minutes.Return the chicken to the pan together with the noodles and fry to warm through.Add the bean sprout and spring onion and toss well to combine.
Print Friendly, PDF & Email
(Visited 482 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *