•  2 x 200g chicken breast fillets, trimmed
•  ¼ cup (60ml) plum sauce
•  1 tablespoon finely grated ginger
•  1 tablespoon vegetable oil
•  150g snow peas (mange tout), trimmed and thinly sliced
•  150g sugar snap peas, trimmed
•  100g thin dried rice stick noodle, soaked in boiling water for 5 minutes and drained

  Place the chicken, plum sauce and ginger in a bowl and toss to coat. Heat a char-grill pan or barbecue over high heat and char-grill or barbecue the chicken for 3 minutes each side or until cooked through. Slice and set aside. Heat the oil in a wok or large frying pan, add the snow peas and sugar snap peas and cook for 2 minutes or until tender. Add the noodles and chicken and stir to combine. Serves 4.