These stir-fry noodles are ready in a flash, making them ideal for quick and easy weeknight dinners. You’ll have food on the table in less than 15 minutes! Feel free to mix up the protein if you prefer to give it your own personal tweak.
2 tbsp vegetable oil
1 onion, sliced
300g (10 oz) chicken breast, diced into bite-sized pieces
2 capsicums (bell peppers), deseeded and diced
400g (14 oz) cooked noodles (e.g. rice stick noodles, egg noodles or udon noodles)
½ cup Marion’s Kitchen Thai Pepper + Garlic Asian Steakhouse Marinade (use my store locator to find out where to buy) OR 1 quantity Thai Pepper Steak Marinade (find the recipe here)
¼ cup sliced spring onion (scallions), to serve
Heat the oil in a wok or large frying pan over high heat. Add the onion and stir-fry for half a minute or until fragrant. Add the chicken and stir-fry until almost cooked. Add the capsicum and stir-fry for another minute. Then add the noodles and the marinade. Stir-fry until well combined. Remove from heat. Top with spring onion and serve.
