Smoky Veg Stir Fry with Grilled Chicken

Ingredients

• 4 dried medium egg noodle nests
• 1 tsp smoked paprika
• 2 tbsp honey
• 2 tsp hot sauce (optional)
• 3 tbsp BBQ sauce
• 4 tbsp reduced-salt soy sauce
• 4 Dunnes Stores Chicken Breast Fillets
• 175g sugar snap peas and baby corn mix, sliced
• 100g savoy cabbage, stem removed and roughly chopped
• 1 medium carrot, peeled and cut into matchsticks
• 1 red chilli, sliced
• 2 garlic cloves, sliced
• Oil for cooking

Method

1. Bring a large pan of water to the boil and cook noodles according to pack instructions. Drain, refresh under cold water, and set aside.
2. In a small bowl mix together the smoked paprika, honey, hot sauce, soy sauce, BBQ sauce, and 2 tbsp water. Set aside.
3. In a griddle pan or under the grill on high, cook the chicken fillets for 4-5 minutes per side until charred and cooked through. Transfer to a warmed plate, tent with foil, and rest.
4. Heat oil in a wok, add sugar snaps, baby corn, cabbage, carrot, chilli, and garlic, and stir-fry 2-3 minutes. Add the sauce and toss. Add the noodles and stir to coat, adding a splash more water if needed.
5. Divide the noodles between 4 plates, slice the chicken breasts, and arrange on top.