Kung Pao Stir-Fry Chicken and Noodle Bowls

Serves	2
Prep time	20 minutes
Cook time	10 minutes
Total time	30 minutes
Meal type	Lunch, Main Dish, Snack
Misc	Serve Hot
Occasion	Casual Party
By author	Karen Burns-Booth

Delicious bowls of noodles with spicy Kung Pao Chicken & Peppers, all made with ease using Lee Kum Kee's ready-made Kung Pao Chicken Stir-Fry sauce, and on the table in under half an hour.

Ingredients

2 teaspoons sesame seed oil
2 large skinless and boneless chicken thigh fillets (diced into small pieces)
1/2 large red pepper, trimmed and diced
1/2 large yellow or orange pepper, trimmed and diced
4 spring onions, trimmed and sliced (plus 2 extra, diced for the garnish)
1 carrot, peeled and grated
1 x packet of Lee Kum Kee Kung Pao Chicken Stir-Fry Sauce
80g to 100g Soba noodles (cooked according to instructions on the packet)
Fresh coriander leaves, chopped (to garnish)

Note

Delicious bowls of noodles with spicy Kung Pao Chicken & Peppers, all made with ease using Lee Kum Kee's ready-made Kung Pao Chicken Stir-Fry sauce, and on the table in under half an hour.

Directions

Step 1	Add half of the oil to a wok and heat until hot, then add the diced chicken and fry whilst stirring all the time for about 2 to 3 minutes, or until it has taken on some colour.
Step 2	Add the remaining oil and then all of the prepared vegetables and continue to fry over a medium to high heat for a further 3 to 4 minutes, stirring all the time. Meanwhile, cook the noodles and set them to one side in the hot water to keep warm, and drain them before serving.
Step 3	Once the vegetables have taken on some colour and are cooked but still retain a bite to them, add the sauce and stir into the chicken and vegetables. Cook for a further 1 to 2 minutes then serve on top of the cooked, drained noodles in large bowls.
Step 4	Scatter the chopped coriander leaves and the spring onions over the stir-fry and the noodles and serve straight away.