This quick and easy one-pan dish means minimum washing up, and more time for munching.
200g chicken mini fillets
1 chicken stock cube
2 nests of rice noodles (50g per person)
1 small white onion (thinly sliced)
½ yellow pepper (thinly sliced)
½ red peppers (thinly sliced)
1 garlic clove (crushed)
1 small piece of root ginger (thinly sliced)
1 tbsp of rapeseed oil
3 tbsp of hoisin sauce
Handful fresh coriander
Bring a pan of water to the boil. Add the chicken stock cube and let it dissolve. Add the noodles and bring back up to the boil.
Cut the chicken mini fillets into strips lengthways and thinly slice the onions, peppers, garlic and ginger.
Heat one tsp of rapeseed oil in a wok or frying pan, then add the chicken. Stir fry chicken for 2-3 minutes until browned.
Remove chicken from the pan, set aside on a plate.
Return the pan to the heat and add remaining rapeseed oil. Add the onions and peppers. Stir and cook for a couple of minutes until tender.
Add the garlic and ginger and sizzle for a few seconds, until fragrant.
Add the drained noodles and chicken and stir fry until noodles are hot. Add the hoisin sauce with a little water. Mix so everything is coated in the sauce.
To finish, drizzle with rapeseed oil and scatter with fresh coriander.
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