Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
1 tbsp vegetable oil
1 red onion, chopped
2 garlic cloves, chopped
5cm piece ginger, thinly sliced
1 red pepper sliced
Salt & pepper
280g Oumph kebab spiced strips
(From frozen at room temperature)
3 tbsp sweet chilli sauce
3 spring onions, cut into 2cm pieces
A handful of chopped coriander
FOR THE NOODLES
1 tbsp of vegetable oil
600g fresh egg noodles
METHOD
Heat the oil in a deep pan over a medium-high heat, until it smokes.
Add the onion and stir until the onions begin to soften.
Next, add the garlic and then ginger and continue to stir.
Season with salt and black pepper.
Add the peppers and continue to stir until the peppers begin to soften.
Now add the Oumph strips and stir for 2-3 minutes.
Pour in the sweet chilli sauce, stir to coat the strips.
Add the chopped spring onions and continue to stir.
Stir in a handful of coriander then remove the pan from the heat and transfer the stir fry to a separate dish.
Now return the pan to the heat and add heat 1 tbsp of vegetable oil.
Add the egg noodles and toss in the oil for 2-3 minutes until they begin to colour.
Remove the pan from the heat, serve the noodles in deep bowls, topped with the Oumph strips.
Finally, serve with some coriander leaves and enjoy.
