Salt & Pepper Chicken Noodles
Course: Lunch, DinnerCuisine: Care, Hospitality, Education, Asian
Servings
10
servingsPrep time
15
minutesCooking time
20
minutesThis Salt & Pepper Chicken Noodle dish is a high‑protein, crowd‑pleasing option that delivers bold flavour, bound to satisfy diners across all sectors.
Ingredients
2 kg 2 Kitchen ‘72 Chinese Salt & Pepper Diced Marinated Chicken Thigh
800 g 800 Rice Noodles
800 g 800 Pak Choi
250 g 250 Carrots
500 g 500 Beansprouts
55 ml 55 Gluten-Free Soy Sauce
10 ml 10 Sriracha
25 ml 25 Rapeseed Oil
1 1 Red Chilli, diced
Fresh Coriander (for serving)
Directions
- Soak the noodles in boiling water for 10 minutes or until rehydrated. Drain and leave to dry out slightly.
- In a large wok over high heat, add rapeseed oil and the chicken. Cook for 10 minutes, stirring thoroughly.
- Ribbon or julienne the carrots. Add the carrots and quartered pak choi. Cook for a further 5 minutes.
- Stir in the fresh chilli, beansprouts, soy sauce, and sriracha.
- Toss in the noodles and cook for 3–4 minutes. Finish with chopped coriander, chilli and spring onions.
Notes
- Kitchen '72 marinated chicken makes creating authentic tasting dishes quick and easy!
