2 Birds Eye Crispy Chicken in Tempura Batter
10g Chopped Coriander
2 Spring Onion
200g Fresh Egg Noodle
½ Red Onion
½ Red Pepper
Splash of Rapeseed Oil
Slice the red onion, spring onions and pepper.
Pre heat oven and cook Birds Eye Crispy Chicken in Tempura Batter following back of pack cooking instruction.
Heat a wok or large frying pan with a splash of oil, add the onions and peppers fry for a few minutes until tender. Add the egg noodle and cook for 4 minutes, stirring to combine and to stop sticking.
Slice the cooked Birds Eye Crispy Chicken in Tempura Batter. Add noodles, veg mix to a bowl and top with sliced chicken. Sprinkle with coriander.
Serve and enjoy!
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