Thai Chicken, Chilli, Basil Noodles

Serves: 2

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  • 250 Grams Slendier Organic Wok Ready Noodles
  • 250 Grams Lean Chicken Breast Sliced
  • 2 CM Piece Ginger, Peeled And Grated
  • 1 Stalk Lemon Grass (White Part Only) Finely Chopped
  • 1 Long Red Chilli, Thinly Sliced
  • 50 Grams Snow Peas
  • 1 Tablespoon Lime Juice
  • 1 Teaspoon Fish Sauce
  • 1 Tablespoon Vegetable Oil
  • 1/2 Cup Thai Basil Leaves
  • 1/2 Cup Coriander Leaves
  • 3 Spring Onions Finely Sliced
  • 1 Tablespoon Reduced Salt Gluten Free Soy Sauce


  1. Prepare Slendier Organic Wok Ready Noodles and set aside
  2. Heat vegetable oil in a wok or large frying pan. Heat oil on high; stir-fry chicken for 2-3 minutes or until browned
  3. Add ginger, lemon grass and chilli and stir fry until fragrant. Add snow peas and cook until just tender.
  4. Add soy, lime juice, fish sauce and bring to simmer
  5. Mix prepared Slendier Organic Wok Ready Noodles and stir fry for 1-2 minutes to heat through. Toss herbs through and serve

Chicken and Thai basil are a match made in heaven, and teamed with lemongrass, ginger and Slendier’s Wok Ready Noodles, your quick midweek dinner is transformed into something that’s spicy, sweet and oh so yummy.

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