Red Thai mini fillets stir-fry recipe

34 ratings Rate
  • Serves 4
  • 3 mins to prepare and 7 mins to cook
  • 665 calories / serving
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Heat 2 tablespoons of oil in large non-stick frying pan, add peppers and onion and cook over a medium heat until soft. Turn up heat and add noodles fry over a high heat for 3 mins stirring occasionally. Add beansprouts cook for a further 1 min. Turn onto a serving dish.

Heat remaining 2 tablespoons of oil add mini fillets and cook over a high heat for 2-3 mins until cooked through, with no pink showing. Place over noodle mixture garnish with chives and sprinkle over soy sauce.

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  • Ingredients

  • 4tbsp vegetable oil
  • 1 red pepper cored, de-seeded and thinly sliced
  • 1 green pepper, de-seeded and thinly sliced
  • 1 yellow pepper, cored, de-seeded and thinly sliced
  • 1 medium onion, peeled and thinly sliced
  • 1 x pack 410g fresh egg noodles
  • 100g fresh beansprouts
  • 2 x packs 200g Red Thai Mini Chicken Fillets
  • 3tbsp dark soy sauce
  • garnish a few chives
  • Energy 2795kj 665kcal 33%
  • Fat 21g 30%
  • Saturates 4g 20%
  • Sugars 11g 12%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 84.5g Protein 39.2g Fibre 7.8g

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