Sweet and Sour Chicken Dipper Noodles

A new family favourite!

16 Birds Eye Crispy Chicken Dippers

250g noodles

1 can pineapple chunks

1 red pepper, diced

1 yellow pepper, diced

1 onion, chopped

2 garlic cloves, crushed

1 tbsp fresh ginger, finely chopped

2 tbsp cornflour

2 tbsp soy sauce

2 tbsp white wine vinegar

2 tbsp brown sugar

½ tsp red chilli flakes

Olive oil

Salt and pepper

Spring onion, to serve

Sesame seeds, to serve

Cook Birds Eye Chicken Dippers according to package directions.
Cook noodles according to package, rinse and set aside.
Drain the pineapple in a sieve over a bowl and keep the juice. In a medium bowl, combine cornflour, sugar, soy sauce, white wine vinegar, red chilli flakes and pepper. Add the pineapple juice and 150ml of water and mix until well combined. Set the sauce aside.
Heat one tablespoon of oil in a wok. Add the onion, peppers, ginger and garlic and cook for 8 minutes over medium heat. Add the sauce and bring to a simmer. When the sauce is thickened and the vegetables soft, add the cooked noodles, the cooked Chicken Dippers and coat with the sauce. Serve immediately, topped with sesame seeds and spring onions.

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