Packed with vegetables and flavour, you won’t struggle to get the kids to eat this healthy meal.
Ingredients
- 450g packet fresh hokkien noodles
- 2 tablespoons rice wine vinegar
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon salt-reduced tomato sauce
- 2 teaspoons cornflour
- 1 tablespoon rice bran oil
- 500g chicken breast fillets, thinly sliced
- 2 carrots, cut into batons
- 4 green onions, thinly sliced diagonally
- 2 garlic cloves, crushed
- 250g snow peas, thickly sliced lengthways
- Fresh coriander leaves, to serve
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Using a fork, separate noodles. Combine vinegar, soy sauce, tomato sauce and cornflour in a bowl.
- Step 2Heat a wok or large, deep frying pan over medium-high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry chicken, in batches, for 3 to 4 minutes or until browned all over and just cooked through. Transfer to a bowl.
- Step 3Heat remaining oil in a wok. Add carrot and onion. Stir-fry for 2 minutes or until carrot is just tender. Add garlic. Stir-fry for 30 seconds or until fragrant. Add chicken, noodles, snow peas and sauce mixture to wok. Stir-fry for 1 to 2 minutes or until heated through. Top noodles with coriander leaves. Serve immediately.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1569 kj
Energy
7g
Fat Total
1.9g
Saturated Fat
6.5g
Fibre
34.7g
Protein
81mg
Cholesterol
705mg
Sodium
39.9g
Carbs (total)
All nutrition values are per serve
Notes
Add greens: Get the kids eating more vegies by adding thinly sliced green beans, broccoli florets, sliced Asian greens, frozen peas or baby corn.
This chow mein is also great for the lunchbox. Pack with a freezer block to make sure it stays cool.
- Author: Kim Meredith
- Image credit: Craig Wall
- Publication: Super Food Ideas
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