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Coat chicken breast in chilli oil, garlic granules, smoked paprika, cayenne pepper and salt and pepper, then set aside.
Finely chop your garlic and chop the spring onions 3/4 of the way down, leaving the green part uncut. Mix together garlic-chilli sauce ingredients until combined.
Heat a non-stick pan or wok, add a few sprays of cooking spray and then add your chicken. Cook chicken for 5-7 mins, until cooked through, then remove from pan. Reduce heat on pan, add a few more sprays of cooking spray and fry spring onion for 2 mins.
Now is a good time to get your noodles onto cook. Undercook them slightly so they still have a bit of a bite to them.
Once spring onions are cooked, add garlic-chilli sauce to pan, bring to a low simmer and cook for 3-4 mins. When noodles are ready, using a pair of tongs, transfer them directly to the pan with garlic-chilli sauce and toss to combine. Add cooked chicken back to pan and combine. Season noodles to taste and serve immediately.
Nutritional Info
Per serving:
Cals – 502
Carbs – 54g
Protein – 32g
Fat – 15g
Ingredients
Serves 3
For the Chicken:
- 300g of chicken breast - diced.
- Tsp of chilli oil.
- Tsp of garlic granules.
- Tsp of smoked paprika.
- 1/2 tsp of cayenne pepper.
For the Garlic Chilli Sauce:
- 5-6 cloves of garlic - finely chopped.
- 2 tbsp of chilli oil.
- 2 tbsp of light soy sauce.
- Tbsp of dark soy sauce.
- Tsp of chilli flakes.
- Tsp of sesame seeds.
- 2 tbsp of rice vinegar.
- 2 tbsp of brown sugar.
For the rest:
- 2 spring onions.
- 4 nest of fine egg noodles.
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