Saucy Satay Chicken & Egg Noodle Stir-Fry

• Meanwhile, roughly chop Asian greens. Trim green 
beans and cut into thirds.
• Thinly slice spring onion and long chilli (if using).
• Cut chicken tenderloins into 2cm chunks and 
season with salt and pepper.
• In a small heatproof bowl, combine spring onion, 
chilli, sesame oil blend (see ingredients) and a 
drizzle of olive oil.
• Microwave in 10 second bursts, until fragrant. 
Season and set aside.

• In a large frying pan, heat a drizzle of olive oil 
over high heat.
• When oil is hot, cook chicken and green beans, 
tossing occasionally, until browned, 4-5 minutes.
• Reduce heat to medium, then add satay seasoning 
and Asian greens, stirring, until fragrant, 1 minute. 

TIP: Chicken is cooked through when it's no longer pink 
inside. 

• To the pan with chicken, stir in coconut milk and 
the water.
• Bring to the boil and simmer until slightly thickened, 
2-3 minutes.

• Stir through egg noodles, the vinegar and  
low sodium soy sauce until warmed through, 
30 seconds. Season with salt and pepper.