Thai Chicken Noodle Stir-Fry - cooking recipe

Ingredients

6 oz dried rice stick noodles
1 1/2 lbs boneless skinless chicken breasts, thinly sliced
1 piece (3/4 inch) ginger, grated
2 tbsp peanut oil
1/3 cup lime juice
1/4 cup sweet chili sauce
2 tsp fish sauce
1 1/2 tbsp sugar
2 tbsp chopped fresh cilantro
1/3 cup torn fresh mint
1 1/2 cups bean sprouts
10 oz baby bok choy, coarsely chopped
4 None green onions, thinly sliced

Preparation

Place the noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 mins or until just tender; drain.
Combine the chicken and ginger in medium bowl. Heat the oil in a wok on high heat. Stir-fry the chicken mixture, in batches, until cooked through. Remove from the wok.
Combine lime juice, sauces, sugar, cilantro and mint. Add to wok with the chicken, bean sprouts and bok choy; stir-fry until bok choy is just wilted. Add the green onion and noodles; stir-fry until heated through.