A tasty and simple weeknight meal. 


  • 1/3 cup lime juice

  • 1/4 cup Bega Simply Nuts Crunchy Peanut Butter

  • 11/2 tbsp fish sauce

  • 11/2 tbsp soy sauce

  • 1 tbsp brown sugar

  • 2 tbsp oil

  • 2 cloves garlic, crushed

  • 1 large red chilli, sliced

  • 1 tbsp grated root ginger

  • 1/2 bunch coriander, leaves picked and stalks and roots finely chopped

  • 500g minced chicken

  • 1 tbsp oil, extra

  • 1 red onion, thinly sliced

  • 1 red capsicum, thinly sliced

  • 125g fresh baby corn, halved lengthways

  • 200g rice noodles, prepared as per packet directions

  • 1/2 bunch mint, leaves picked and shredded


  • 1.

    Combine the lime juice, peanut butter, fish sauce, soy sauce and brown sugar and mix well. Set aside.

  • 2.

    Heat the oil in a wok then stir fry the garlic, chilli, ginger and coriander stalks and roots for 20-30 seconds or until fragrant. Add the chicken and cook, breaking into small pieces, for 4-5 minutes or until cooked through. Stir through 1/3 of the lime juice mixture then remove from wok, set aside and keep warm.

  • 3.

    Heat the extra oil in the wok and stir fry the onion, capsicum, and corn for 2-3 minutes. Add the noodles, remaining lime juice mixture, coriander and mint leaves and toss to combine. Serve immediately topped with chicken mixture.


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