Sweet and Spicy Chicken Noodles

cook 20 mins
  • 300 g (10 oz) dried medium egg noodles
  • 2 tablespoons sunflower oil
  • 400 g (13 oz) boneless, skinless chicken breasts, cut into cubes
  • 300 g (10 oz) pack ready-prepared stir-fry vegetables
  • 2 red chillies, deseeded and sliced
  • 1 garlic clove, crushed
  • 1 tablespoon cornflour
  • 6 tablespoons light soy sauce
  • 5 tablespoons sweet chilli sauce
  • 1 tablespoon rice wine vinegar
  • 4 tablespoons passata
  • 1 tablespoon soft light brown sugar
  • 1/2 teaspoon ground ginger
  • 50 ml (2 fl oz) water
  • 200 g (7 oz) pineapple flesh, cut into small pieces
  • 4 spring onions, thinly sliced
  • Cook the noodles according to the packet instructions, then drain and keep warm.
  • Meanwhile, heat the oil in a large wok or frying pan until hot, add the chicken and stir-fry over a medium-high heat for 6–8 minutes or until lightly browned and just cooked through. Add the stir-fry vegetables and stir-fry for a further 3–4 minutes.
  • Mix together the red chillies, garlic, cornflour, soy sauce, chilli sauce, vinegar, passata, sugar and ground ginger in a small bowl. Add this mixture to the wok with the measurement water, pineapple and spring onions and stir-fry for 2–3 minutes or until all the ingredients are well coated.
  • Add the reserved noodles to the wok, toss to mix well and heat until piping hot. Divide into warm bowls and serve immediately.
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