• 1 tbsp olive oil
  • 325g chicken thigh fillets, thinly sliced
  • 700g vegetable stir-fry
  • 440g sweet and sour sauce
  • 820g fresh egg noodles
  • 1 lime, juiced
  • ½ bunch spring onions, washed and finely sliced


  1. 1

    Heat the oil in a large frying pan or wok until hot. Add the chicken thigh fillets and cook for 5 minutes until browned, then add the vegetable stir-fry and cook for 5 minutes.

  2. 2

    Stir in the sauce and the noodles and cook for 3-4 minutes until piping hot.

  3. 3

    Divide between 4 bowls and squeeze over the lime juice. Garnish with the finely sliced spring onions, then serve immediately.

Nutritional Details

Each serving provides
  • Energy 2340kj 559kcal 28%
  • Fat 14.9g 21%
  • Saturates 2.2g 11%
  • Sugars 16.8g 19%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 519kj/124kcal

Each serving provides

16.1g carbohydrate 1.7g fibre 6.6g protein

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