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Chilli chicken with peanuts

Chilli chicken with peanuts
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Forget the heater, this spicy dish will warm you up on a cold winter's night.

Ingredients

  • 375g packet fresh thin egg noodles
  • ¼ cup (60ml) peanut oil
  • 500g chicken breast fillet, cut into strips
  • 1 teaspoon chilli flakes
  • 175g baby beans, cut diagonally in half
  • 2 medium carrots, cut into thin matchsticks
  • ½ cup (70g) peanuts
  • 2cm knob of ginger, cut into thin matchsticks
  • 2 garlic cloves, crushed
  • ¼ cup (60ml) light soy sauce
  • Juice of 1 lemon
  • lemon wedges, to serve
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Method

  1. Prepare noodles according to packet directions. Pat very dry with paper
  2. towel and set aside.
  3. Heat 1 tablespoon of oil in a wok on high. Add noodles and stir-fry for
  4. 10 minutes, until starting to colour and crisp. Remove from wok and set aside.
  5. Toss chicken and chilli flakes together to coat. Heat another tablespoon of oil
  6. in wok on high and stir-fry chicken in two batches for 3 minutes, until browned and cooked through. Remove and set aside.
  7. Heat remaining oil in wok on high. Stir-fry beans, carrot, peanuts, ginger and garlic for 2 minutes. Return chicken and noodles to wok with soy sauce and stir-fry briefly to combine. Drizzle with lemon.
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