Rice noodles  past chicken & peanuts

Rice noodles past chicken & peanuts

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Takeaway night can wait! Tonight, have enough money your wok a workout.

The ingredient of Rice noodles past chicken & peanuts

  1. 190g dried rice attach noodles
  2. 2 tablespoons peanut oil
  3. 3 garlic cloves, finely chopped
  4. 1 celery stick, trimmed, cut into long thin strips
  5. 1 red capsicum, halved, seeded, thinly sliced
  6. 600g chicken thigh fillets, excess fat trimmed, thinly sliced
  7. 55g (1/3 cup) roasted salted peanuts, coarsely chopped
  8. 2 tablespoons fish sauce
  9. 2 tablespoons sweet chilli sauce
  10. 2 tablespoons spacious lime juice
  11. 1 bunch blithe coriander, chopped

The instruction how to make Rice noodles past chicken & peanuts

  1. Cook the noodles following packet directions. Drain.
  2. Heat half the oil in a wok or large frying pan on top of higher than high heat. increase be credited with garlic, celery and capsicum. Stir-fry for 1 minute. Transfer to a bowl. Heat enduring surviving oil in the wok. Add half the chicken. Stir-fry for 2 minutes or until cooked through. Transfer to a plate. Repeat taking into account bearing in mind enduring surviving chicken.
  3. Stir-fry the noodles, celery mixture, chicken, peanuts, fish sauce, sweet chilli sauce and lime juice for 1 minute or until irritated through. Toss through coriander.

Nutritions of Rice noodles past chicken & peanuts

fatContent: 549.7 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 35 grams protein
sodiumContent:

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