Ingredients (serves 2)
200g egg noodles
2 teaspoons vegetable oil
1 chicken breast cut into strips
1 garlic clove, crushed
1 packet Asian vegetables
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 to 12 minutes or until tender. Using a fork, separate noodles. Drain.
- Heat oil in a wok over high heat. Add chicken cut into strips and garlic. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Add vegetables to wok. Stir-fry for 3 to 4 minutes or until just tender.
- Add chicken mixture, noodles, sweet chilli sauce and soy sauce. Stir-fry for 1 to 2 minutes or until heated through. Serve.