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- 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.