Chicken noodle stir-fry

Chicken noodle stir-fry


Have dinner on the table in under 30 minutes with this tasty satay chicken and noodle stir-fry.

The ingredient of Chicken noodle stir-fry

  1. 1 tablespoon vegetable oil
  2. 1 red onion, cut into thin wedges
  3. 1 large carrot, halved lengthways, thinly sliced
  4. 250g cabbage, coarsely chopped
  5. 2 garlic cloves, crushed
  6. 150g green beans, trimmed, cut into thirds
  7. 700g Coles RSPCA Approved Chicken Thigh Fillets, cut into 1cm-thick strips
  8. 505g jar KanTong Satay Chicken Cooking Sauce
  9. 2/3 cup (160ml) light coconut milk
  10. 440g KanTong Hokkien Wok Ready Noodles
  11. Toasted chopped peanuts, to serve

The instruction how to make Chicken noodle stir-fry

  1. Heat half the oil in a wok or frying pan over high heat. Add onion, carrot and cabbage. Stir-fry for 3 mins or until vegetables soften. Add garlic and beans. Stir-fry for 1 min or until beans are just tender. Transfer to a heatproof bowl and cover to keep warm.
  2. Heat remaining oil in the wok over high heat. Stir-fry chicken for 5 mins or until golden and cooked through. Add KanTong Satay Chicken Cooking Sauce and coconut milk. Bring to a simmer.
  3. Meanwhile, heat the KanTong Hokkien Wok Ready Noodles following packet directions. Divide among serving bowls. Top with satay chicken and stir-fried vegetables. Sprinkle with peanuts.

Nutritions of Chicken noodle stir-fry


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