• 0:15 Prep
• 0:20 Cook
• 4 Servings

Ingredients​

• 100g packet sweet potato noodles (see below)
• 2 tbs gluten-free soy sauce
• 1 1/2 tbs caster sugar
• 1 tsp sesame oil
• 2 garlic cloves, crushed
• 2 tbs vegetable oil
• 400g chicken thigh fillets, trimmed, cut into large pieces
• 1 brown onion, halved, sliced
• 2 carrots, halved, thinly sliced diagonally
• 1/4 red cabbage, shredded
• 2 tsp sesame seeds, toasted
• 1 green onion, shredded

Method​

1. Cook noodles following packet directions. Drain. Refresh under cold water. Drain well.
2. Meanwhile, place soy sauce, sugar, sesame oil and garlic in a small bowl. Stir until sugar dissolves.
3. Heat 2 tsp vegetable oil in a wok or large frying pan over high heat. Add 1/2 the chicken. Stir-fry for 3 minutes. Transfer to a large bowl. Repeat with 2 tsp vegetable oil and remaining chicken. Reduce heat to medium-high. Add brown onion. Stir-fry for 2 minutes. Transfer to bowl. Add carrot to wok. Stir-fry for 2 minutes. Transfer to bowl.
4. Heat remaining vegetable oil in pan. Add cabbage. Stir-fry for 2 minutes. Add 1/4 cup water. Stir-fry for 1 to 2 minutes or until water has evaporated and cabbage has softened slightly. Return chicken and vegetables to pan with noodles and sauce mixture. Stir-fry for 1 to 2 minutes or until well combined. Sprinkle with sesame seeds and green onion. Serve.