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
Trim excess fat from chicken. Cut into 2cm slices. Toss with half the oil in a bowl.
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.
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.
Add combined sugar and sauces. Bring to the boil. Boil, stirring occasionally, for about 2 minutes, or until thickened.
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.
Serve topped with combined cucumber and onions