Vary the Thai chicken noodle stir-fry sauce according to what you have in your cupboard.  Sweet teriyaki sauce works really well too.


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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