- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Get out the chopsticks and dive into a bowl of slippery noodles and chicken with sticky teriyaki sauce.
Ingredients
- 500g fresh hokkien noodles
- 2 1/2 tablespoons peanut oil
- 500g chicken breast fillet, thinly sliced
- 3 green onions, sliced diagonally
- 1/2 red capsicum, deseeded, sliced
- 125g baby corn, quartered lengthways
- 1 stick celery, thinly sliced
- 1/2 cup thick teriyaki marinade
- 1 tablespoon reduced-salt soy sauce
- 1/4 cup roasted peanuts, chopped
Method
- Step 1Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Set aside.
- Step 2Heat a wok over high heat. Add 1 tablespoon of oil and half the chicken. Stir-fry for 2 minutes or until chicken is cooked through. Remove. Repeat with 2 teaspoons of oil and remaining chicken.
- Step 3Add remaining 1 tablespoon of oil to wok. Swirl to coat wok. Heat until hot. Add vegetables. Stir-fry for 1 minute.
- Step 4Add chicken, noodles, marinade, soy sauce and peanuts to wok. Stir-fry for 1 minute or until hot. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2195 kj
Energy
19g
Fat Total
4g
Saturated Fat
5g
Fibre
40g
Protein
74mg
Cholesterol
1527.32mg
Sodium
9g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
