Lemon And Basil Chicken Noodles - cooking recipe

Ingredients

7 oz dried rice stick noodles
2 tbsp sesame oil
7 oz sugar snap peas
1 None carrot, cut into matchsticks
3 cups shredded cooked chicken
1 large lemon, juiced
1 tbsp sugar
2 cups bean sprouts
1/2 cup small basil leaves
2 tsp sesame seeds, toasted

Preparation

Soak noodles in boiling water in a heatproof bowl for 5 mins. Stir to separate strands. Drain.
Meanwhile, heat a wok or large skillet on high heat. Add oil; swirl to coat surface. Add sugar snap peas and carrot; stir-fry for 2 mins or until just tender. Add chicken, lemon juice and sugar; stir-fry for 1 min or until heated. Remove wok from heat.
Add noodles, bean sprouts and basil to wok; toss to combine. Serve sprinkled with sesame seeds.