Fry’s Vietnamese-Style ‘Chicken’ and Noodles

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice noodles according to the package instructions, drain and set aside.

Step 2

n a large bowl, mix together the sweet chilli sauce, rice wine vinegar, edamame beans, bean sprouts and spring onions until combined. Set aside.

Step 3

Heat a large sauté pan or wok over a high heat with vegetable oil. Once hot, add the frozen Fry’s Chicken Style Strips and cook 4-5 mins or until golden.

Step 4

Add the carrot and cabbage to the pan. Cook for 4-6 min or until the vegetables are just soft. Add the vegetable stock and beansprout mixture to the pan. Mix until combined, and then stir through the rice noodles.

Step 5

To serve, divide the Vietnamese-style chicken and noodles into large serving bowls and garnish with a sprinkling of fresh coriander and lime wedges.