This low-fat chicken and noodle stir-fry is a delicious budget-friendly option for the whole family. Simply wrap up in lettuce leaves and enjoy.
Nutrition
- 1312 kj Energy
- 11.7g Fat Total
- 2.6g Saturated Fat
- 3.7g Fibre
- 24.1g Protein
- 79mg Cholesterol
- 1968mg Sodium
- 25.9g Carbs (total)
All nutrition values are per serve
Chicken and noodle san choy bau
Print RecipeIngredients
- 1/2 x 440g packet shelf-fresh thin hokkien noodles
- 2 tablespoons cornflour
- 1/2 cup Massel salt reduced chicken style liquid stock
- 1/4 cup hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 garlic cloves, crushed
- 400g chicken mince
- 100g fresh shiitake mushrooms, finely chopped
- 225g can sliced water chestnuts, drained, thinly sliced
- 1/2 cups bean sprouts, trimmed
- 4 green onions, thinly sliced
- 8 iceberg lettuce leaves
- 1 long red chilli, sliced diagonally
Instructions
- Step 1Cook noodles following packet directions. Drain. Refresh under cold water. Drain well.
- Step 2Combine cornflour with 1/2 the stock in a small bowl. Combine remaining stock and sauces in a jug.
- Step 3Heat a wok or large deep- frying pan over high heat. Add oil. Swirl to coat. Stir-fry garlic and mince for 5 minutes or until browned. Add mushroom and water chestnuts. Stir-fry for 3 minutes or until mushrooms have softened.
- Step 4Add sauces and cornflour mixture to wok. Stir-fry for 2 minutes or until heated through and sauce thickens. Add noodles, sprouts and 1/2 the onion. Toss until heated through. Divide mince among lettuce cups. Top with remaining onion and chilli. Serve
- Author: Liz Macri
- Image credit: Chris L. Jones
- Publication: Super Food Ideas
