Serves: 4 Prep: 20 mins Cook: 20 mins
Bunch of fresh coriander
4 cloves of garlic
4cm piece of ginger
1 bunch of spring onions
2 capsicums (1 yellow, 1 green)
3 medium carrots
300g green beans
3 chicken breasts
400g egg noodles
2 tbsp sesame seed oil
4 tbsp soy sauce
2 tbsp honey
50g crushed roasted peanuts
Finely chop coriander, garlic, ginger, and spring onions. Chop carrots into small thin sticks, capsicums into small cubes, and green beans into thirds.
Cut chicken breasts into strips.
Begin cooking egg noodles according to packet instructions, drain and set aside when done.
Put a large wok on high heat adding sesame oil and garlic, sauté for 1 minute then add the chicken breast, ½ the soy sauce, and ½ the honey. Cook chicken on high heat until golden and cooked through middle, then take off heat and set aside.
Add the ginger, carrots and green beans to wok on high heat along with the rest of the soy sauce and honey, cover with lid and cook for 10 minutes stirring half way through.
Add the capsicum, spring onions, and coriander, give it another good stir, and cook for a further 3 minutes with lid on.
Add the chicken back to the vegetable mixture and stir through, cooking on medium heat for 2 minutes without lid, then take off the heat.
Serve the stir fry on top of the egg noodles, squeeze some lime on top and finish with a sprinkle of crushed roasted peanuts.