This 5-ingredient wonder is ready in under 20 minutes, making it the absolute PERFECT answer to a weeknight dinner. Best of all, you can take leftovers to work. Brilliant!
200 g packet vermicelli noodles
500 g chicken mince
2 large carrots, coarsely shredded
1 bunch baby bok choy (300g), trimmed, thinly sliced
2 x 200 g sachets pad Thai sauce
- Prepare noodles according to packet directions. Drain. Cut shorter using kitchen scissors.
- Heat 2 tbsps oil in a large, non-stick wok over a high heat. Add chicken. Stir-fry, breaking up mince for about 5 minutes, or until changed in colour.
- Add carrots and bok choy to wok. Stir-fry for 2 minutes. Add noodles and sauce. Stir-fry until sauce is boiling and mixture is hot. Season with salt. Serve.