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Caramel Chicken & Noodles

This meal is big on flavour AND easy to clean up. - by Barbara Northwood
  • 04 Jun 2018
Prep: 15 Minutes - Cook: 20 Minutes - Easy - Serves 4
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Replace egg noodles with any thin fresh noodles such as chow mein or Singapore noodles. Don’t be tempted to stir-fry chicken as it needs to brown before being turned.

Ingredients

750g chicken thigh fillets 
2 tblsps vegetable oil
2 medium carrots, halved 
lengthways, thinly sliced
2 cloves garlic, crushed
1 tblsp finely grated fresh ginger 
200g snow peas, trimmed
1⁄4 cup brown sugar, firmly packed 
2 tblsps soy sauce
2 tblsps fish sauce
440g packet shelf-fresh, 
thin egg noodles
1 tblsp lime juice
1 small Lebanese cucumber, halved lengthways, thinly sliced diagonally
2 green spring onions, thinly sliced diagonally

Method

  1. Trim excess fat from chicken. Cut into 2cm slices. Toss with half the oil in a bowl. 

  2. Heat a large, non-stick wok over a high heat. In two batches, arrange chicken in a single layer over base of wok. Cook, for about 2 minutes on each side, or until browned. Transfer to a plate. 

  3.  Heat the remaining oil in the same hot wok. Add the carrots, garlic and ginger. Stir-fry for 2 minutes. Add snow peas and stir-fry for 1 minute. Remove vegetables from the wok. 

  4. Add combined sugar and sauces. Bring to the boil. Boil, stirring occasionally, for about 2 minutes, or until thickened.

  5.  Return chicken with cooking juices. Boil for a further 1 to 2 minutes, or until chicken is cooked through. Return vegetables with noodles and juice. Stir-fry until hot. 

  6.  Serve topped with combined cucumber and onions

This recipe originally appeared on New Idea Food

Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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