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 (fine 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 oil and 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.