Spicy Chicken and Mango Noodles

cook 10 mins
  • 2 tablespoons vegetable oil
  • 2 tablespoons hot chilli sauce
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons dark soy sauce
  • 2 large boneless, skinless chicken breasts, cut into thin strips
  • 200 g (7 oz) pack fresh mango chunks
  • 300 g (10 oz) pack ready-prepared stir-fry vegetables
  • 2 x 300 g (10 oz) packs ready-cooked medium egg noodles
  • 75 g (3 oz) dry-roasted peanuts, chopped
  • salt and pepper
  • Mix together the oil, hot chilli sauce, sweet chilli sauce and soy sauce in a large bowl. Add the chicken strips, season and mix together.
  • Heat a large nonstick wok or frying pan until hot, then add the chicken, reserving the marinade, and stir-fry over a high heat for 5 minutes or until lightly browned and cooked through. Add the mango, stir-fry vegetables, noodles and the reserved marinade and stir-fry for a further few minutes until piping hot.
  • Mix in the chopped peanuts, then divide between 4 warm bowls. Serve immediately.
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