(by Pina at One Two Culinary Stew)

Serves 2. Preparation time 10 minutes. Cooking time 10 minutes.



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).

Serve immediately.