Chicken Stir-fry with Noodles

Serves: 4

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 2 tablespoon(s) vegetable oil
• 2  garlic cloves, crushed
• 4  skinless, boneless chicken breasts, each sliced into 10 pieces
• 3 medium carrots - around 450g (1lb) - cut into thin strips, about 5cm (2in) long
• 250 gram(s) pack thick egg noodles
• 1 bunch(es) spring onions, sliced
• 200 gram(s) mangetout, ends trimmed
• 155 gram(s) jar sweet chilli and lemongrass sauce

Method

1. Fill the large pan with water and bring to the boil.
2. Meanwhile, heat the vegetable oil in the wok or frying pan, then add the garlic and stir-fry for 1-2min. Add the chicken pieces and stir-fry for 5min, then add the carrot strips and stir-fry for a further 5min.
3. Put the noodles into the boiling water and cook for the time stated on the pack.
4. Meanwhile, add the spring onions, mangetout and sauce to the wok. Stir-fry for 5min.
5. Drain the cooked noodles well and add to the wok. Toss everything together and serve.

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