SERVES 4 – PREP 5 MINS – COOK 30 MINS
200g rice noodles
425g mini chicken fillets
2 garlic cloves, crushed
3tbsp red thai curry paste or 6tbsp sweet teriyaki sauce
250g crunchy oriental stir fry vegetables
1 Plunge the noodles into a bowlful of boiling water. Leave for 15 mins to soften.
2 Fry the mini chicken fillets and garlic in a non-stick pan with 1tbs water or oil for 5 mins. Season and stir from time to time.
3 Add the thai curry paste or teriyaki sauce, fry for 5 more mins.
4 Stir fry the vegetables in a sepearate non-stick wok for 5 mins.
5 To serve, combine the drained noodles, chicken and stir fried vegetables.
Per serving: 385cals, 4g fat, (0.4g sat fat), 54g carbs
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