| Preparation time: 10 minutes | | | | for about 3-5 minutes, or until it becomes well cooked |
| Total cooking time: 10 minutes | | | | through. Add the corn and the sugar snap peas and |
| Serves 4-6 | | | | stir-fry them for about 2 minutes or so. Add the |
| Ingredients: | | | | noodles and the lime juice and serve immediately. |
| - 375 g (12 oz.) Hokkien noodles | | | | Nutrition Value: |
| - 4 chicken fillets, cut into small pieces | | | | Protein 30 g; |
| - 1 or 2 tablespoons sweet chili sauce | | | | Fat 6.5 g; |
| - 2 teaspoons fish sauce | | | | Carbohydrate 50 g; |
| - 1 tablespoon oil | | | | Dietary Fibre 4 g; |
| - 100 g (3 1/2 oz.) baby sweet corn, halved lengthways | | | | Cholesterol 53mg; |
| - 150 g (5 oz.) sugar snap peas | | | | Energy 1593kJ (380cal) |
| - 1 tablespoon lime juice | | | | Note: |
| Directions: | | | | 1. If you can`t find thigh fillets, use 3 breast fillets. |
| 1. Place the noodles in a kind of large bowl, cover it | | | | 2. Soak the noodles in some boiling water and |
| with some boiling water and gently pull apart with a | | | | separate them with a fork or a knife. |
| fork. Leave it for about 5 minutes, then drain it. | | | | 3. Mix together the chicken pieces, the sweet chilli |
| 2. Combine all the chicken, the sweet chili sauce and | | | | sauce and the fish sauce. |
| the fish sauce in a large bowl. | | | | 4. Add the noodles and the lime juice to the wok |
| 3. Heat a wok over very high heat, add some oil and | | | | before serving. |
| swirl it to coat. Add all the chicken pieces and stir-fry it | | | | |