This Asian-inspired chicken recipes will fill up empty stomachs in no time.
Ingredients
- 300g pkt thin egg noodles
- 2 teaspoons peanut oil
- 150g snow peas, diagonally halved
- 1 carrot, peeled, diagonally thinly sliced
- 1 red capsicum, seeded, thinly sliced
- 1 tablespoon mild curry powder
- 2 cups coarsely shredded Steggles roast chicken
- 2 tablespoons oyster sauce
- Green onions, thinly sliced, to serve
Method
- Step 1Place the noodles in a large heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
- Step 2Meanwhile, heat the oil in a wok over high heat. Add the snow peas, carrot and capsicum and cook, tossing, for 1-2 minutes or tender crisp. Add the curry powder and stir-fry for 1 minute or until aromatic. Add the chicken, oyster sauce and noodles and cook, tossing, for 2-3 minutes or until heated through and well combined.
- Step 3Divide the noodles among serving bowls. Sprinkle with green onions and serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1173 kj
Energy
6g
Fat Total
2g
Saturated Fat
26g
Protein
544.9mg
Sodium
5g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: taste.com.au
- Image credit: Craig Wall
- Publication: Taste.com.au
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