Packed with veggies, this chicken chow mein makes a simple yet satisfying mid-week meal.
Ingredients
- 1 purchased barbecued chicken
- 200g dried egg noodles
- 2 teaspoons canola oil
- 200g cauliflower, cut into florets
- 4 green onions, thinly sliced
- 1 red capsicum, deseeded, thinly sliced
- 1 1/2 cups Massel chicken style liquid stock
- 150g (2 cups) shredded cabbage
- 100g green beans, trimmed, halved
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons vinegar
- 1 tablespoon cornflour
Method
- Step 1Remove meat from chicken. Discard skin and bones. Shred chicken. Place in a bowl.
- Step 2Cook noodles following packet directions. Drain. Refresh under cold water. Drain well.
- Step 3Heat a wok over high heat. Add oil and swirl to coat. When hot, add cauliflower. Stir-fry for 2 minutes. Add green onions and capsicum. Stir-fry for 1 minute. Add 1/4 cups stock, cabbage and beans. Bring to the boil. Cook for 2 minutes. Add noodles and chicken.
- Step 4Combine remaining 1/4 cup stock, sugar, soy, vinegar and cornflour in a jug. Stir into chow mein. Bring to the boil. Cook for 1 minute or until sauce thickens. Serve.
Nutrition
2770 kj
Energy
15g
Fat Total
4g
Saturated Fat
82g
Protein
1679.86mg
Sodium
14g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
- Author: Peggy Elliot (reader)
- Image credit: Louise Lister
- Publication: Super Food Ideas
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