6 oz cooked chicken, shredded
6 oz egg noodles
1 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 inch piece root ginger, chopped
1 cup bean sprouts
1 cup snow peas, halved lengthwise
1 tbsp soy sauce
1 tbsp sweet chili sauce
Preparation – 10 minutes, Cooking time – 15 minutes
Cook the noodles in a large pan of boiling.
Meanwhile heat the oil in a wok and stir-fry the onion over a high heat for 3 minutes until beginning to brown.
Add the garlic, ginger, bean sprouts, and snow peas and stir-fry for 1 minute.
Drain the noodles well and add to the wok with the chicken and soy sauce; for 2 minutes until piping hot.
Stir in the sweet chili sauce and serve immediately.