Satay Chicken Stir-Fry Noodles

Ingredients for One Person 150 Free-Range Chicken Breast Fillet 50 Rice Vermicelli Noodles 50 Green Beans 2 Satay Sauce 1 Carrots Onion Red Capsicum Lime Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 300 Free-Range Chicken Breast Fillet 100 Rice Vermicelli Noodles 100 Green Beans 4 Satay Sauce 1 Carrots Onion Red Capsicum Lime Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 450 Free-Range Chicken Breast Fillet 150 Rice Vermicelli Noodles 150 Green Beans 6 Satay Sauce 2 Carrots Onion Red Capsicum Lime Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 600 Free-Range Chicken Breast Fillet 200 Rice Vermicelli Noodles 200 Green Beans 8 Satay Sauce 2 Carrots Onion Red Capsicum Lime Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 900 Free-Range Chicken Breast Fillet 300 Rice Vermicelli Noodles 300 Green Beans 12 Satay Sauce 3 Carrots Onion Red Capsicum Lime Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Prep: Boil water for noodles. Pat dry chicken and thinly slice. Peel and slice onion. Halve carrots lengthways then thinly slice. Chop red capsicum into bite-sized pieces. Trim and halve green beans. Cut lime into wedges. Method: Heat cooking oil (0.5 tbsp/p) in a large non-stick wok over high heat. Stir-fry chicken in batches for 2-3 minutes until lightly browned and just cooked. Remove and set aside. Add onion, carrot and splash of water to the wok. Stir-fry for 2-3 minutes until lightly browned. Add capsicum and green beans and stir-fry for a further 2 minutes. "cover the noodles with boiling water for about 3 minutes. Drain. Rinse under cold water and drain.". Return chicken to the wok. Add satay sauce and 2-3 tablespoons water. Stir-fry until everything is hot and well coated (add a splash more water if the sauce is too thick). Divide noodles between bowls and top with the satay chicken stir-fry. Serve with lime wedges.