Recipe: 15 minute Sichuan chicken & snow pea noodles
Discover this fuss free delicious meal the whole family will love.
Birch & Waite Sichuan Style Stir Fry Sauce
450g thin hokkien noodles
2 tbsp olive oil or vegetable oil
400g chicken mince
4 shallots, white part cut 1cm and green part thinly sliced
200g snow peas, trimmed, sliced in half
1 Bok choy, sliced
1 Lebanese cucumber, finely sliced
½ cup roasted peanuts, crushed
Handful coriander leaves
Shop all the ingredients you need at your local Westfield.
Place the noodles in a bowl and pour over boiling water. Let that sit for 3-4 minutes, then separate with a fork and drain. Set aside.
Place a large frying-pan over a high heat and add the oil, chicken, and a pinch of salt. Cook, breaking up the mince until beginning to colour then add the white part of shallots along with the snow peas and Bok choy. Stir fry for 1 more minute.
Add the Birch & Waite Sichuan Style Stir Fry Sauce and noodles and toss through quickly.
Serve the noodles scattered with the sliced green shallots, peanuts and coriander.
Recipe created by Tom Walton for Birch & Waite