Sweet Potato, Corn And Noodle Stir-Fry

Prep:

1. Pop on a pot of water to boil.
2. Peel and cut sweet potatoes into 1cm pieces.
3. Peel, halve and thinly slice onions.
4. Peel and crush garlic.
5. Remove husk and silk from corn and cut kernels with a sharp knife.
6. Wash, trim and halve snow peas.
7. Pre-heat oven to 180°c.
8. Finely chop chilli.
9. Wash and cut red capsicums into thin strips.

Method:

1. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
2. Combine soy sauce, garlic, chilli and honey and mix well.
3. Add noodles to wok. Stir through before serving.
4. Preheat the oven to 200°c (180°c fan-forced).
5. Meanwhile, boil noodles for 4-5 minutes until tender. Drain well. Cover to keep warm.
6. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
7. Wash and chop parsley.
8. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
10. Cut lemon into wedges.
11. Combine potato with half the oil on a lined baking tray. Cook in the oven for about 20 minutes, or until potato is browned and tender.
12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
13. Heat remaining oil in a wok over a high heat. Add onion, capsicum and corn. Stir-fry for about 2 to 3 minutes, or until just tender. Add sweet potato, snow peas and sauce mixture. Stir-fry for a further 1 to 2 minutes, or until snow peas are just tender and sauce is hot.
14. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.