Chicken Stir Fry with Rice Noodles

Boil a kettle for step 2. Peel (optional) carrots and cut into batons. Peel and mince garlic. Peel and chop onion. Shred cabbage. Trim snow peas and cut in half. Discard the roots of the spring onions and slice. Pat chicken thighs dry and cut into bite sized pieces. Toss chicken pieces in cornflour, salt and pepper.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place rice vermicelli noodles in a large bowl and cover with boiling water, making sure to submerge the noodles in the hot water. Cover the bowl and soak until just tender, about 4 minutes, then drain well.

To a wok or large frying pan over a medium-high heat, add a drizzle of oil. Add the chicken and cook for 2-3 minutes. Add onions and garlic to the pan and cook for 30 seconds. Add cabbage, snow peas and carrot to the pan and cook for a further 2 minutes.

Mix 3/4 cup water with oyster/soy sauce/brown sugar, chicken stock concentrate and sambal olek (to taste - see tip). Add to the sauce to the pan with the chicken and veg. Cook the sauce until simmering, about 1 minute.

Tip! Sambal olek is spicy so if you don't like chilli it can be omitted or start with a small amount, taste, then adjust.

Add the noodles to the pan and toss them through the sauce. Remove the pan from the heat. Allow to sit for 2-3 minutes to allow the noodles to soak up some of the delicious sauce.

Toss through the spring onions divide chicken and noodles between serving dishes. Enjoy!

Boil a kettle for step 2. Peel (optional) carrots and cut into batons. Peel and mince garlic. Peel and chop onion. Shred cabbage. Trim snow peas and cut in half. Discard the roots of the spring onions and slice. Pat chicken thighs dry and cut into bite sized pieces. Toss chicken pieces in cornflour, salt and pepper.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place rice vermicelli noodles in a large bowl and cover with boiling water, making sure to submerge the noodles in the hot water. Cover the bowl and soak until just tender, about 4 minutes, then drain well.

To a wok or large frying pan over a medium-high heat, add a drizzle of oil. Add the chicken and cook for 2-3 minutes. Add onions and garlic to the pan and cook for 30 seconds. Add cabbage, snow peas and carrot to the pan and cook for a further 2 minutes.

Mix 1 cup water with oyster/soy sauce/brown sugar, chicken stock concentrate and sambal olek (to taste - see tip). Add to the sauce to the pan with the chicken and veg. Cook the sauce until simmering, about 1 minute.

Tip! Sambal olek is spicy so if you don't like chilli it can be omitted or start with a small amount, taste, then adjust.

Add the noodles to the pan and toss them through the sauce. Remove the pan from the heat. Allow to sit for 2-3 minutes to allow the noodles to soak up some of the delicious sauce.

Toss through the spring onions divide chicken and noodles between serving dishes. Enjoy!