Best Chicken Noodle Stir-Fry
1 tbsp coconut oil
340g/12oz boneless, skinless chicken breasts, sliced
4 spring onions (scallions), chopped
225g/8oz rice noodles
175g/6oz baby asparagus
125g/4oz baby corns
2 tbsp sweet chilli sauce
fresh coriander (cilantro) leaves to garnish
1 Heat the oil in a wok or deep frying pan. Add the chicken and spring onions and stir-fry briskly over a high heat for 5–6 minutes until the chicken is golden brown.
2 Meanwhile, soak the rice noodles in some boiling water for 4 minutes or according to the pack instructions.
3 Add the mangetouts, asparagus, baby corns and chilli sauce to the chicken. Stir-fry for 3–4 minutes.
4 Drain the noodles, then add to the wok and toss everything together gently.
5 Scatter the coriander over the top and serve immediately.