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.
Ingredients
- 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 1/2 cups bean sprouts, trimmed
- 4 green onions, thinly sliced
- 8 iceberg lettuce leaves
- 1 long red chilli, sliced diagonally
Method
- 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.
- Low fat
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
Related Video
- Author: Liz Macri
- Image credit: Chris L. Jones
- Publication: Super Food Ideas
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