Recipe

Lemon and basil chicken noodles

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

  • 200 gram dried rice stick noodles
  • 2 tablespoon sesame oil
  • 200 gram sugar snap peas
  • 1 carrot, cut into matchsticks
  • 3 cup shredded cooked chicken (1 whole chicken skin removed)
  • 1/2 cup lemon juice (1 large lemon)
  • 1 tablespoon caster sugar
  • 2 cup bean sprouts
  • 1/2 cup small basil leaves
  • 2 teaspoon sesame seeds, toasted

Method

  • 1
    Soak noodles in boiling water in a heatproof bowl for 5 minutes. Stir to separate strands. Drain.
  • 2
    Meanwhile, heat a wok or frying pan over high heat. Add oil; swirl to coat surface. Add sugar snap peas and carrot; stir-fry for 2 minutes or until just tender. Add chicken, juice and sugar; stir-fry for 1 minute or until heated. Remove wok from heat.
  • 3
    Add noodles, sprouts and basil to wok; toss to combine. Serve sprinkled with sesame seeds.

Notes

Try green beans instead of sugar snap peas.

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