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Chilli chicken & mushroom stir fry with noodles

Chilli chicken & mushroom stir fry with noodles

By Alexander Du Preez
10’ Prep time
15’ Cook time
25’ Total time
331 Calories
4 Serving

Summary

Stir up a meal that really delivers on flavour – and fast. you could always keep the dried chilli to add at the table if feeding younger children.
Alexander Du Preez 0 Followers

Step by Step

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Step 1

Cut each mini fillet into 2-3 pieces lengthways, depending on size. Season lightly. Thinly slice the salad onions, keeping the green tops separate. Bring a saucepan of water to the boil, add the noodles and remove from the heat. Leave to stand while making the sauce.
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Step 2

Heat 1 tbsp sunflower oil in a frying pan and fry the chicken pieces for 5-6 minutes until cooked through, the juices run clear and there is no pink meat. Transfer to a plate. Heat the remaining oil and add the mushrooms and onion whites. Stir fry for 2 minutes, until starting to colour, then add the chilli flakes, garlic and beansprouts and fry for 2-3 minutes more. Stir in the chicken, sweet chilli and soy sauces and heat until piping hot.
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Step 3

Drain the noodles and pile onto serving plates. Top with the chicken and sauce and serve scattered with the reserved salad onions.

Ingredient

  • Garlic clove
    Garlic clove
    2 clove/s
  • Essential salad onions
    Essential salad onions
    1 bunch
  • Soy sauce
    Soy sauce
    2 tbsp
  • Essential cup mushrooms
    Essential cup mushrooms
    100 grams
  • Essential british chicken mini breast fillets
    Essential british chicken mini breast fillets
    400 grams
  • Dried chilli flakes
    Dried chilli flakes
    0.5 tsp
  • Dried medium egg noodles
    Dried medium egg noodles
    200 grams
  • Essential beansprouts
    Essential beansprouts
    300 grams
  • Essential sunflower oil
    Essential sunflower oil
    2 tbsp
  • Waitrose sweet chilli sauce pouch
    Waitrose sweet chilli sauce pouch
    140 grams

Nutrition Facts

View nutrition facts
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