I cooked this tonight :o) The pic isnt one i took, as i forgot before we started tucking in lol
680g Chicken breasts, sliced - 1 clove garlic crushed - 2 tblsp sweet chilli sauce - 60ml rice vinegar - 2 tblsp soy sauce - 1 tblsp lemon juice - 1 green onion finely sliced (i used spring onion) - 2 tsp sugar - 600g egg noodles (i used the thread ones) - 1 med yellow pepper - 1 large carrot - 200g watercress (i used baby spinach) - 1 tbsp peanut oil (i used olive oils as i couldnt find peanut) - 250g asparagus (iused cucumbers and mushrooms) - 2tsp white sesame seeds toasted
Combine chicken, garlic & chilli sauce in a large bowl. For dressing, combine sesame oil, vinegar, soy sauce, juice, onion and sugar in a jar; shake well. Cook noodles in a large pan of boiling water (as per packet instructions). Discard seeds and slice pepper and carrot into long thin strips. Combine noodles, peppers, carrot and watercress in a large serving bowl; mix well.
Heat peanut oil in a wok; stir fry chicken mixture in batches until browned and cooked. Add asparagus and stir fry until tender.
Combine chicken with noodle mixture, drizzle with dressing and sprinkle with sesame seeds.