(by Pina at One Two Culinary Stew)
Serves 2. Preparation time 10 minutes. Cooking time 10 minutes.
- 2 boneless skinless chicken breasts
- 1 red pepper
- 6 spring onions
- 3 tbsp sunflower oil
- 4 tbsp Bim’s Kitchen African Chilli Coconut Relish
- 300g package of ready egg noodles
Cut the chicken breasts into thin finger-length strips.
On a separate cutting board, slice the red pepper into thin strips. Chop the spring onions into rounds, keeping the green and white parts separate.
Heat a wok until hot. Add 3 tbsp sunflower oil and swirl it around.
Add the sliced chicken breasts and stir-fry for a few minutes, until half cooked.
Add the red pepper and the white part of the spring onions and continue to stir-fry until the chicken is thoroughly cooked.
Stir in 4 tbsp Bim’s Kitchen African Chilli Coconut Relish, then add the green spring onions.
Quickly add the ready egg noodles to the wok and heat them through for about 2-3 minutes until all the ingredients are evenly coated with the chilli coconut relish (add more if required).