Red Thai mini fillets stir-fry recipe
4tbsp vegetable oil 1 red pepper cored, de-seeded and thinly sliced 1 green pepper, de-seeded and thinly sliced 1 yellow pepper, cored, de-seeded and thinly sliced 1 medium onion, peeled and thinly sliced 1 x pack 410g fresh egg noodles 100g fresh beansprouts 2 x packs 200g Red Thai Mini Chicken Fillets 3tbsp dark soy sauce garnish a few chives

Heat 2 tablespoons of oil in large non-stick frying pan, add peppers and onion and cook over a medium heat until soft. Turn up heat and add noodles fry over a high heat for 3 mins stirring occasionally. Add beansprouts cook for a further 1 min. Turn onto a serving dish. Heat remaining 2 tablespoons of oil add mini fillets and cook over a high heat for 2-3 mins until cooked through, with no pink showing. Place over noodle mixture garnish with chives and sprinkle over soy sauce. Thanks to our helpful new range of recipe suggestions on pack, you can use those everyday ingredients found in your store cupboard and fridge to create something totally new and equally tasty. Look out for Just a Suggestion on packs in store now. Click here for more info.

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