Chilli Chicken with Stir Fry Noodles

Serves 4

500g chicken thigh fillet diced
1 tbs chilli paste
1 tbs lemongrass paste
1 tbs garlic crushed
1/2 tbs ginger paste
1/2 tbs sesame oil (for cooking chicken)

In a mixing bowl add chicken, chilli, lemongrass, garlic and ginger mix well, making sure all the chicken has been coated with the spices. Cover with cling film and refrigerate for 2 hours or overnight.

280g dried egg noodles

1/2 tbs sesame oil
2 cloves garlic diced
1 red chilli finely sliced
2cm x 2cm piece of fresh ginger finely sliced
2 medium carrots finely sliced
1/2 cup capsicum sliced
4 spring onions finely sliced
2 cups bean sprouts
1 tbs fish sauce
2 tbs light soy sauce
1/2 tbs mirin
1/2 bunch fresh coriander roughly chopped
1/3 cup crushed cashews

Nuts & Bolts

1. In a bowl add noodles and boiling water and set aside for 7 minutes or until noodles are al dente. Stain water and set aside for later.

2. In a large hot wok on high heat add sesame oil and chicken, tossing whilst cooking, cook for 7 minutes or until chicken is cooked. Remove from wok, and set aside for later.

3. In the same wok on medium to high heat add oil, garlic, chilli and ginger cook for 1 minute. Add carrots bean sprouts, capsicum and spring onions cook for 1 minute.

4. Add drainer noodles, chicken pieces (including any juices from the chicken), fish sauce, soy sauce and mirin and mix well.

5. Toss through coriander and cashews. ready to serve.

Calories per serving : 45