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Honey Soy Chicken Noodle Stir Fry

Honey Soy Chicken & Noodle Stir-Fry

Name: Honey Soy Chicken Noodle Stir Fry
Prep time: 10 min
Cook time: 10 min
Yield: Makes 4
Ingredients: 400 g chicken tenderloins, sliced into strips; 1 tsp minced ginger; 1 tsp crushed garlic; ½ small red chilli, deseeded and finely chopped; 210 g pouch Wattie’s WOK Creations Honey Soy Stir-Fry Sauce; 1 Tbsp sesame oil; 400 g prepared vegetables*; 400 g pkt Trident Thin Egg Noodles; 1-2 Spring onions, thinly sliced on the Diagonal to garnish; Toasted cashew nuts, chopped, to garnish

We’re making weeknights easy with this Honey Soy Chicken & Noodle Stir-Fry! Super tasty and it only takes 20 minutes using Wattie’s WOK Creations Honey Soy Stir-Fry Sauce and your favourite stir-fry veges and noodles.

Makes 4

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

400g chicken tenderloins, sliced into strips

1 tsp minced ginger

1 tsp crushed garlic

½ small red chilli, deseeded and finely chopped

210g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce

1 Tbsp sesame oil

400g prepared vegetables*

400g pkt Trident Thin Egg Noodles

1-2 Spring onions, thinly sliced on the Diagonal to garnish

Toasted cashew nuts, chopped, to garnish

NUTRITION INFORMATION
	Avg. Quantity per Serving	Avg. Quantity per 100g

INGREDIENTS

Made with

Honey Soy

Create a Chinese inspired stir-fry brimming with delicious traditional flavours. Honey, soy and sesame oil combine to produce a brilliant balance of sweet & savoury flavours.

*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18

Method

Step 1

Place chicken in a bowl with ginger, garlic and chilli. Add ½ the pouch of Wattie's WOK Creations Honey Soy Stir-Fry Sauce and toss together. Leave to marinate in the fridge for 10 minutes.

Step 2

Heat sesame oil in a wok or large frying pan. Add marinated chicken mix and stir-fry for 2-3 minutes. Add prepared vegetables and remaining honey soy sauce and continue stir-frying for a further 5 minutes or until chicken is cooked and vegetables are crisp and tender.

Step 3

Cook the noodles according to packet instructions. Drain and toss noodles through the cooked chicken and vegetables. Garnish with fresh spring onions and chopped toasted cashew nuts if wished.

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400 g chicken tenderloins, sliced into strips

1 tsp minced ginger

1 tsp crushed garlic

½ small red chilli, deseeded and finely chopped

210 g pouch Wattie’s WOK Creations Honey Soy Stir-Fry Sauce

1 Tbsp sesame oil

400 g prepared vegetables*

400 g pkt Trident Thin Egg Noodles

1-2 Spring onions, thinly sliced on the Diagonal to garnish

Toasted cashew nuts, chopped, to garnish

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