Chicken Noodle Stir fry

Ingredients

• 300 grams skinless chicken breast, cut into thin strips
• 200 grams of snow peas or sugar snap peas, ends trimmed
• 70 grams flat rice noodles
• 1 teaspoon finely grated fresh ginger
• 1⁄2 red chilli, thinly sliced
• 2 teaspoons coconut oil
• 1 tablespoon kecap manis
• 1 teaspoon black or white sesame seeds, to serve

Method

1. Cook the noodles according to packet instructions and then drain.
2. Heat a wok or large non-stick frypan over medium-high heat. 
3. Add the coconut oil and chicken and cook for a few minutes without stirring. 
4. Add the ginger and stir-fry for 2 to 3 minutes until the chicken is cooked.
5. Stir through the noodles, kecap manis and peas and then stir-fry for 2 minutes until heated through.
6. Divide between bowls and scatter over sesame seeds and chilli to serve.

Serves 2