Cook like a MasterChef and whip up dinner in a flash with this simple and satisfying chicken & peanut noodle stir-fry.
Ingredients
- 650g chicken breasts, thickly sliced (see note)
- 2 tablespoons Thai red curry paste
- 300g dried rice stick noodles
- 80ml (1/3 cup) vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons caster sugar
- 2 tablespoons fish sauce
- 2 lemons, 1 juiced, 1 cut into wedges
- 60g (2 cups) baby spinach
- 75g (1/2 cup) roasted peanuts, roughly chopped
- 1 egg
- Bean sprouts (optional), to serve
Method
- Step 1Combine chicken and red curry paste in a bowl.
- Step 2Add noodles to a large saucepan of boiling water and cook for 4 minutes or until almost cooked. Drain, reserving 125ml (1/2 cup) cooking water.
- Step 3Heat a wok or frying pan over high heat. Add 2 tablespoons oil and half the chicken, and stir-fry for 2 minutes. Tilt the wok and use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken.
- Step 4Add the remaining 2 tablespoons oil and onion to the wok and stir for 2 minutes. Add garlic and stir for 30 seconds. Add sugar and stir for 2 minutes, then stir in fish sauce and lemon juice.
- Step 5Return all chicken to the wok. Add noodles, spinach and peanuts, and toss to combine. Whisk egg and the reserved cooking water in a bowl and add to the wok. Stir for 1 minute or until combined. Top with bean sprouts, if using, and serve with lemon wedges.
- Low carb
- Lower gi
Nutrition
2922 kj
Energy
35g
Fat Total
5g
Saturated Fat
48g
Protein
1447.63mg
Sodium
12g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
We used Lilydale Free Range Chicken Stir Fry.
Tip: For a vegetarian meal, substitute 320g firm tofu, cubed, for the chicken in step 1. Add 400g broccoli florets and 1 bunch chopped gai lan in step 4.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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