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1 x 400g (14oz) packet egg noodles
1 tbsp toasted sesame oil or olive oil
250g (9oz) chicken breast or tenderloin, sliced into thin strips
4 green onions (shallots), sliced on the diagonal
½ red pepper, sliced thinly
75g (2.5oz) roasted nuts like macadamia’s, halves
Juice of 1 lime
3-4 tbsp sweet chilli sauce
1 handful of fresh coriander leaves
1. Soak the noodles in boiling water for 1-2 minutes. Drain and set aside.
2. Heat the wok, add the oil and swirl it around. Throw in the chicken and stir fry for 2-3 minutes or until golden all over. Add the green onions and capsicum and stir-fry for 30 seconds. Add the drained noodles and toss well to combine.
3. Add the lime juice and sweet chilli sauce and toss again. Divide between 2 warm bowls. Garnish with coriander leaves.
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