Ingredients
900g hokkien noodles
olive or canola oil spray
400g chicken breast fillets
thinly sliced
3 spring onions
sliced
1 carrot
sliced
1 red capsicum
sliced
200g snow peas
halved
400g baby corn
cut lengthways
½ cup MAGGI Authentic Thai Sweet Chilli Sauce
2 tbsp MAGGI Fish Sauce
2 tbsp lemon juice
50g cashews
Equipment
- 1 wok
- 1 wooden spoon
- 1 heatproof bowl
Instructions
- Place noodles in a large heatproof bowl and cover with boiling water.
- Leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
- Drain well and set aside.
- Spray a wok with oil and heat.
- Add chicken and stirfry in batches until browned and tender; set aside.
- Add spring onion to the wok with 1 tablespoon water; stirfry until tender.
- Add vegetables and stirfry until soft, then add noodles.
- Add combined chilli sauce, fish sauce and lemon juice to wok and toss to coat noodles and vegetables.
- Cook for 3 minutes or until heated through.
- Return chicken to wok and cook for 2 to 3 minutes or until heated through.
- Serve sprinkled with cashews.
- Garnish with coriander leaves, if desired.
