The chilli adds a nice kick to this meal, but don't worry, it's not too strong!
First, prepare your sauce by mixing together:
Then get 440g of thin hokkien noodles soaking in boiling water.
Slice up 2 large red capsicums and 400g of green beans. Drizzle 1 tsp oil on your fry pan and get it preheating on high while you chop 2 chicken breasts into small cubes.
Toss the chicken into the frypan, along with 2 minced cloves of garlic and half tsp of dried chilli flakes. Stir fry until almost cooked, then remove from the pan while you work on the rest.
Stir fry the veg for 3 minutes, then drain the noodles and add them to the pan, along with the sauce and a 400ml can of pineapple pieces. Stir them together quickly, then add the chicken and stir fry until cooked through.
Serve topped with chopped peanuts, if you are of a nutty persuasion ;)
First, prepare your sauce by mixing together:
1/4 cup lime juice
3 tsp of dried parsley
2 Tbs light soy sauce
2 Tbs honey
1 tsp fish sauce
Then get 440g of thin hokkien noodles soaking in boiling water.
Slice up 2 large red capsicums and 400g of green beans. Drizzle 1 tsp oil on your fry pan and get it preheating on high while you chop 2 chicken breasts into small cubes.
Toss the chicken into the frypan, along with 2 minced cloves of garlic and half tsp of dried chilli flakes. Stir fry until almost cooked, then remove from the pan while you work on the rest.
Stir fry the veg for 3 minutes, then drain the noodles and add them to the pan, along with the sauce and a 400ml can of pineapple pieces. Stir them together quickly, then add the chicken and stir fry until cooked through.
Serve topped with chopped peanuts, if you are of a nutty persuasion ;)
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