CHICKEN NOODLE STIR-FRY

Serves

4

Ingredients

• 500g chicken breast, cubed

• Oil, for frying

• 1 egg

• Swiss brown mushrooms, sliced

• 1 red capsicum, sliced

• 200g snow peas

• ½ 410g can Trident Baby Corn Spears (optional)

• 175g packet Trident Singapore Noodles

• 3 tablespoons Trident Sweet Chilli Sauce with Ginger

• 3 tablespoons soy sauce

• 1 clove garlic, crushed

• 1 cup rice, to serve

• 2 slices pineapple, cubed, to garnish

Instructions:

• Cook the chicken in an oiled pan until lightly browned. Fry egg separately, and slice once cooked. Stir-fry Swiss brown mushrooms and put aside.

• Add capsicum, snow peas, Trident Baby Corn Spears (optional) and egg to the pan and stir-fry until lightly cooked. Add the Trident Singapore Noodles, Trident Sweet Chilli Sauce with Ginger and soy sauce.

• Add crushed garlic. Stir-fry for 2 minutes over high heat, then simmer for 4 minutes - this will ensure the flavours are not lost, and the colours are still vibrant in vegetables. Stir through the mushrooms for added flavour and texture.

• Serve with rice, and garnish with pineapple.