2 Tbsp Oil
5 Mushrooms, sliced
½ Red pepper, sliced
½ Carrot, julienned
8 Sugar-snap peas
150 g Chicken strips
1 tsp Crushed chilli
1 tsp Crushed garlic
1 tsp Crushed ginger
2 Tbsp Seven Colours Grill Seasoning™
1 Tbsp Black pepper
½ tsp Salt
3 Tbsp Soy sauce
1 tsp Sugar
100 g cooked Noodles


Heat the oil and sauté the vegetables for two minutes. Add the chicken strips and continue to sauté, then add the chilli, garlic and ginger. Season with Seven Colours Grill Seasoning™, black pepper and salt. Add the soy sauce and sugar, then add in the cooked noodles and combine.
Tip: Serve with boiled eggs and sesame seeds.