Create this noodle takeaway classic at home using fresh chicken and Asian greens.
Ingredients
- 1/2 cup (125ml) soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 2.5cm piece fresh ginger, peeled, grated
- 1 lime, juiced
- 600g chicken thigh fillets, cut into strips
- 450g pkt Singapore noodles
- 2 cups finely shredded cabbage
- 2 carrots, peeled, coarsely grated
- 1 bunch baby bok choy, washed, dried, leaves shredded
- 1 bunch coriander, leaves picked
- 2 tablespoons Masterfoods Sesame Seeds, toasted
Method
- Step 1Combine the soy sauce, sesame oil, olive oil, garlic, ginger and lime juice in a jug. Place the chicken in a bowl. Add 1/4 cup of the marinade and toss to combine. Set aside for 15 minutes (or longer if time permits) to marinate.
- Step 2Place the noodles in a large heatproof bowl. Cover with plenty of boiling water. Set aside for 5 minutes. Drain well. Use your hands to separate the noodles. Set aside to cool.
- Step 3Add the cabbage, carrots, bok choy, coriander and sesame seeds to the noodles. Toss to combine.
- Step 4Heat a barbecue plate on a high heat. Drain the chicken and discard the marinade. Cook the chicken for 3-4 minutes.
- Step 5Add the chicken and remaining marinade to the noodles and toss to combine.
- Low carb
- Low sugar
- Lower gi
Nutrition
2203 kj
Energy
22g
Fat Total
5g
Saturated Fat
9g
Fibre
40g
Protein
118mg
Cholesterol
2417.19mg
Sodium
5g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Fresh Living
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