A light wok dish bursting with vegetables. The sugar snaps add a crispoy bite. Perfect for lunch or a light meal and easy to prepare if you are pressed for time.
Slice the onion into thin rings. Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Wipe the mushrooms with kitchen paper and slice them.
Slice the chicken breast into 3 cm strips. Heat the olive oil in the wok and stir fry the chicken for approx. on a high heat for 6 minutes until golden brown and cooked. Add the sliced vegetables and sugar snaps. Press the garlic above the pan. Stir fry for another 4 minutes or until the vegetables are just cooked but still retain their bite. Season to taste with the ketjap, ginger syrup, sambal and salt and pepper.
In the meanwhile, prepare the rice noodles according to the instructions on the package.
Divide the noodles, vegetables and chicken over 4 plates and scatter the bean sprouts on top.
