 Preparation Time |
15mins
|
 Cooking Time |
12mins
|
 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
black pepper
240g egg noodles
2 stalks celery, sliced thinly
1 onion, diced
2 carrots, shredded
2 chicken breast, diced
low cal spray oil
For The Sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp white wine vinegar
2 tbsp water
2 cloves garlic (crushed)
2 tsp ground ginger
1 red chilli deseeded and sliced
Cook the noodles as per packet instructions.
Mix all the sauce ingredients in a bowl until well blended.
Heat a large pan at a high heat with low cal spray oil.
Fry the carrots and onions until the onions become soft.
Add chicken into the pan and fry until tender. At this stage add the thinly sliced celery, as you want this crisp and crunchy.
Turn down the heat to medium, and add the noodles and sauce.
Toss to coat the noodles, veg and chicken in the sauce. Add in the chilli and Stir fry for 2 – 3 minutes and serve.
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