Serves 4 Prep 5 minutes
Cooking 15 minutes

1½ tbs vegetable oil
500g chicken thigh fillets, trimmed & cut (3cm)
375g stir-fry vegetables
450g hokkien noodles
180g pkt thai coconut & lime stir-fry sauce
Serves with coriander leave & lime wedges

1. Heat 2 tsp of oil in a wok over mid to high temperature. Stir-fry half the chicken until browned (about 3 minutes) and cooked through. Place to a bowl. Repeat with another 2 tsp of oil & another half of the chicken.

2. Heat up remaining oil in the pan over medium temperature. Stir-fry the vegetables until tender crisp (about 3 to 5 minutes).

3. At the mean time, move noodles into a heatproof bowl. Cover with boiling water. Let stand 3 minutes, filtering noodles with a fork to drain.

4. Revert chicken to the wok with the noodles and stir-fry sauce. Toss until heated through. Divide among serving bowls. Serve with coriander and lime wedges.

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