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Ultimate sticky noodle stir-fry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Satisfying vegetarian noodles, ideal for a quick weeknight meal.
Ingredients:
  • 36.80 gm canola oil
  • 200g pkt Birdseye Plant Based tender Chicken Style Strips
  • 1 red onion, cut into thin wedges
  • ½ red capsicum, deseeded, cut into strips
  • ½ yellow capsicum, deseeded, cut into strips
  • 1 carrot, peeled, halved, sliced diagonally
  • 150g green beans, trimmed
  • 3 pkt 2-minute noodle cakes
  • 20.00 ml corn flour
  • 60ml (¼ cup) vegetable stock or water
  • 42.00 gm soy sauce
  • 44.00 gm sweet chilli sauce
  • 80.00 ml Kecap manis
  • 145g (1 cup) roasted salted cashews
  • Sliced green shallot, to serve (optional)
Instructions:
  • In a frying pan over medium heat, heat 1 tbsp of oil. Stir fry the chicken, tossing occasionally, for 4-6 minutes until golden. Transfer to a plate.
  • Heat the rest of the oil in the pan, then add onion, red and yellow capsicum, carrot, and green beans. Stir fry for 2-3 minutes before adding the chicken back to the pan and mixing everything together.
  • Boil noodles for 2 minutes in a saucepan, then drain.
  • Whisk together cornflour and vegetable stock until smooth. Add soy sauce, sweet chili sauce, and kecap manis. Pour over chicken and vegetables and stir-fry until sauce thickens. Mix in noodles and cashews.
  • Sprinkle shallots over the dish before serving, if desired.

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