4 skinless chicken breasts, cut into strips
30 ml (2 tbsp) freshly grated ginger
15 ml (1 tbsp) mirin
15 ml (1 tbsp) fish sauce
30 ml (2 tbsp) olive oil
400g (14.1 oz) Peppadew® Green Pepper and Garlic Pasta Sauce
340 g (11.99 oz) pack medium Asian Egg Noodles
chopped fresh coriander
Combine the chicken, ginger, mirin, fish sauce and olive oil. Set aside to marinate for 15-30 minutes.
Over a high heat, quick-fry chicken in a wok or heavy frying pan until cooked through, about 7 minutes. Add the Peppadew® Green Pepper and Garlic Pasta Sauce and heat.
Meanwhile, prepare the egg noodles according to pack instructions. Stir into the sauce and serve in bowls with lots of fresh coriander.
You can use any regular pasta if you’re not a fan of egg noodles.