Chinese Roast Chicken & Egg Noodle Stir-Fry
with Green Beans & Spring Onion
- Gluten
- Soy
- Wheat
- Eggs
- Molluscs
Juicy chicken bursting with fragrant spices teams perfectly with some tender egg noodles and veggies coated in sweet and savoury deliciousness. Sprinkle with some spring onions for a refreshing crunch and extra boost of brightness!
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Carrot
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Green Beans
330 g
Chicken Thigh
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1
Spring Onion
1 packet
Sweet Chilli Sauce
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• While lamb is roasting, boil the kettle. Thinly slice carrot into half-moons.
• Trim and halve green beans. Thinly slice spring onion.
• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.
• While lamb is resting, wipe out frying pan and return to high heat with a drizzle of olive oil. Cook carrot and green beans, until tender, 4-5 minutes.
• Reduce heat to medium and add remaining Asian BBQ seasoning and cook until fragrant, 1 minute.
• Stir in cooked egg noodles, oyster sauce, sweet chilli sauce and the water, until well combined. Season to taste with pepper.
• Divide egg noodle stir-fry between bowls. Top with Chinese roast chicken.
• Sprinkle with spring onion to serve. Enjoy!
