Recipe for Chicken Stir-Fry with Noodles and Vegetables 
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Yield:
4 servings
Ingredients:
Amount Ingredient
6 x Skinless chicken breasts or use 2 pork, thinly sliced fillets
Across the grain
1 x Ina Paarmans marinate-in-a-bag honey and soy flavour
30 ml Sesame or sunflower oil, up to 45
1 pun sliced button mushrooms
1 x Red bell pepper, sliced into strips
625 ml Pre-cooked angel hair noodles
1 x Chilli, finely sliced
1 bn Spring onions, finely sliced with green tops
Instructions:
Instructions: Place the sliced chicken or meat into the marinade bag and give it a good 1-2 minute massage.

Leave it in the bag at room temperature for up to 30 minutes. Drain the marinade from the chicken (reserve for later use) and stir-fry the chicken until just done.

Add the vegetables, stir-fry to cook, 1 1/2 cups of noodles and remaining marinade. Stir fry until heated through and place in a serving dish. Top with sliced spring onions.

Deep-fry the remaining 1 cup of noodles in oil very briefly until puffed and golden. Pile crisp noodles on top of the chicken in the serving dish.

Delicious served with extra soy sauce and finely shredded Chinese cabbage on the side.

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