• 150g egg noodles
  • 400g chicken tenderloins, cut into thin strips
  • 1 red onion, sliced
  • 1 red capsicum, deseeded and sliced
  • 1-2 clove garlic, crushed
  • 1 tsp minced ginger
  • 1 cup Wattie's frozen Edamame Beans
  • ¼ cup Wattie's Bit on the Side Sweet Chilli Sauce
  • 1 Tbsp salt reduced soy sauce
  • 1 tsp fish sauce
  • Juice from 1 lime
  • Chopped roasted cashew nuts to garnish
  1. Cook egg noodles according to packet instructions. Drain, rinse in cold water, drain again and set aside.
  2. Heat a dash of oil in a wok or frying pan. Add chicken tenderloins and stir-fry over a high heat to brown and cook through. This will take about 5 minutes. Remove from the pan and set aside but keep the chicken warm. Reduce heat.
  3. Add onion and red capsicum and stir-fry until the vegetables begin to soften. Add garlic and ginger and cook a further 30 seconds. Add Wattie’s Edamame Beans and cooked chicken into the pan. Mix together Wattie’s Sweet Chilli Sauce, soy sauce, fish sauce and lime juice. Pour over the chicken and vegetables. Cook for 3-4 minutes until edamame beans are cooked.
  4. Return noodles to the pan and toss through the stir-fry until hot. Serve in bowls garnished with chopped toasted cashew nuts if wished.

Made With

Rate and Review

2 Ratings

Reviews (2)

Kate Fox's Review | Rating

really yummy! i added some extra veg to add more variety

Michelle Walford's Review | Rating

Really easy & tasty recipe