- Course
- MainLunch
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 35 mins
- Serves
Ingredients
Ingredients for 10 servings
- 2kg Kitchen ‘72 Chinese Salt & Pepper Diced Marinated Chicken Thigh
- 800g Rice Noodles
- 800g Pak Choi
- 250g Carrots
- 500g Beansprouts
- 55ml Gluten-Free Soy Sauce
- 10ml Sriracha
- 25ml Rapeseed Oil
- 1 Red Chilli, diced
- Fresh Coriander (for serving)
Method
- 1Soak the noodles in boiling water for 10 minutes or until rehydrated. Drain and leave to dry out slightly.
- 2In a large wok over high heat, add rapeseed oil and the chicken. Cook for 10 minutes, stirring thoroughly.
- 3Ribbon or julienne the carrots. Add the carrots and quartered pak choi. Cook for a further 5 minutes.
- 4Stir in the fresh chilli, beansprouts, soy sauce, and sriracha.
- 5
