Thai chicken noodle stir-fry
Quick, easy and healthy Thai chicken noodle stir-fry from Australian Women's Weekly.
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Ingredients
- 180 grams dried rice stick noodles
- 700 grams breast fillets, sliced thinly
- 2 centimetre piece fresh ginger (10g), grated
- 2 tablespoons peanut oil
- 1 1/2 cup (120g) bean sprouts
- 300 grams baby buk choy, chopped coarsely
- 1/3 cup (80ml) lime juice
- 1/3 cup (60ml) sweet chilli sauce
- 2 teaspoons fish sauce
- 1 1/2 tablespoon caster sugar
- 2 tablespoons chopped fresh coriander
- 1/3 cup torn fresh mint
- 4 green onions, sliced thinly
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