Szechuan Kung Poa Chicken
with Noodles and Sugar Snaps
Calories
:
undefined undefinedProtein
:
undefinedundefined proteinTotal
:
15 minutesDifficulty
:
Medium Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Instructions
1
-Pop the noodles into a large saucepan and cover with boiling water.
- Cook the noodles for 4 mins on medium heat and then drain.
2
- Meanwhile, trim the top form the carrot, halve lengthways, and cut into thin half moons.
- Roughly chop the coriander.
3
- Heat a splash of oil in a wok or frying pan over high heat.
- Add the chicken mini fillets, stir fry until browned 5-6 mins.
- Add the carrots and stir fry for 3 mins.
4
- Add the sugar snap peas and Szechuan Kung Pao sauce.
- Lower the heat to medium, stir to combine and simmer until the chicken is cooked through, another 3-4 mins. Tip: The chicken is cooked, when no longer pink in the middle.
- Add a splash of water to the sauce if it is getting a bit thick.
5
- Return the noodles to the pan and cover in the sauce.
- Cook for another minute to reheat the noodles then remove from the heat.
- Add a squeeze of lime and the chopped coriander.
6
- Share the noodles between your bowls and enjoy!
