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Ingredients
(Serves 2-4)
1 chicken breast fillet, thinly sliced
1 Spanish onion, half roughly chopped, half finely sliced
1 clove of garlic, finely sliced
1 green chilli, finely chopped
1 red capsicum, thinly sliced
50ml hot chilli sauce
120g egg noodles, precooked as per pack instructions
100ml chicken stock
2 tbsp arrowroot, (mixed to a paste with 2 tbsp water)
Splash of sage oil
Method
In a hot wok with a splash of sage oil, fry the roughly chopped onions until browned, then toss in the chicken and capsicum and stir-fry for 2-3 minutes.
Stir through the chilli, garlic, finely sliced onion and the hot chilli sauce. Fry for a minute.
Pour in the chicken stock and bring to a boil. Toss in the pre-cooked noodles and simmer for 3-4 minutes.
Thicken the sauce to your desired consistency by stirring in some arrowroot.
Garnish with herbs of your choice.
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