Meal Planning
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Description
Ingredients
US|METRIC
4 SERVINGS
- 2 tsp sunflower oil
- 350g pack British Chicken Mini Breast Fillets
- 1 Chinese leaf lettuce, cut into 2cm wide slices
- 2 x 150g pack Amoy Straight to Wok Medium Noodles
- 1 red onion, thinly sliced
- 2 x 120g packs Amoy Stir Fry Sauce Peanut Satay
- 2 tbsp fresh coriander leaves
- 2 tbsp dry roasted peanuts, roughly chopped
- 1 lime, cut into wedges, and100g pack Waitrose Crisp & Spicy Indonesian Cracker
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Directions
- Heat the oil in a wok and stir-fry the chicken for 5 minutes.
- Add the lettuce, noodles and red onion and cook for a further 5 minutes until the lettuce has wilted and the chicken is cooked through with no pink meat. Add the sauce and cook for 1-2 minutes until piping hot.
- Divide between 4 plates, scatter over the coriander and peanuts and serve with the lime wedges and crackers.
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