Rice noodles with chicken & peanuts

Cooking Meat Rice noodles with chicken & peanuts

Takeaway night can wait! Tonight, give your wok a workout.

Lables: Low carb Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Cook the noodles following packet directions. Drain.
  2. Heat half the oil in a wok or large frying pan over high heat. Add garlic, celery and capsicum. Stir-fry for 1 minute. Transfer to a bowl. Heat remaining oil in the wok. Add half the chicken. Stir-fry for 2 minutes or until cooked through. Transfer to a plate. Repeat with remaining chicken.
  3. Stir-fry the noodles, celery mixture, chicken, peanuts, fish sauce, sweet chilli sauce and lime juice for 1 minute or until heated through. Toss through coriander.

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190g dried rice stick noodles
2 tbsp peanut oil
3 garlic cloves, finely chopped
1 celery stick, trimmed, cut into long thin strips
1 red capsicum, halved, seeded, thinly sliced
600g chicken thigh fillets, excess fat trimmed, thinly sliced
55g roasted salted peanuts, coarsely chopped
2 tbsp fish sauce
2 tbsp sweet chilli sauce
2 tbsp fresh lime juice
1 bunch fresh coriander, chopped

Adv

Autors
Preparation time
15
Cooking time
06
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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