CHICKEN AND PLUM STIR-FRY

 

CHICKEN AND PLUM STIR-FRY

Serves 4

2.5 Syns per serving

325g dried medium egg noodles
1 tsp. sesame or olive oil - 2 Syns
100g green beans, trimmed and halved
100g sugar snap peas, trimmed
175g broccoli, cut into small florets (4cm)
4 spring onions, thinly sliced
400g skinless chicken breasts, cut into thin strips
5 level tbsp. plum sauce - 7.5 Syns
Juice of 1 lime
Half a bunch of fresh coriander

Cook the noodles according to the pack and then drain.
Meanwhile, heat a large, non-stick frying pan and add the oil.
Add all the vegetables and the chicken and stir-fry for 4 minutes or until the chicken is golden and cooked through.
Stir through the plum sauce and lime juice, then toss with the drained noodles to combine.
Scatter with the chopped coriander and serve immediately on warmed plates.