This diabetes friendly low-fat recipe ticks all the boxes including taste. It’s also ready in under 30 minutes!
Ingredients
- 250g packet bean thread vermicelli noodles
- 1 tablespoon rice bran oil
- 4 (550g) chicken thigh fillets, cut into 1cm cubes
- 2 garlic cloves, chopped
- 2cm piece fresh ginger, finely grated
- 2 medium carrots, peeled, halved lengthways, sliced diagonally
- 1 red capsicum, thinly sliced
- 1 bunch asparagus, sliced diagonally
- 1/4 teaspoon Chinese five spice powder
- 1/2 cup plum sauce
- Fresh coriander leaves, to serve
Method
- Step 1Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes or until just tender. Drain.
- Step 2Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes or until just beginning to brown. Add garlic, ginger, carrot and capsicum. Stir-fry for 2 minutes. Add asparagus, spice powder, sauce and noodles. Stir-fry for 2 to minutes or until heated through. Season with pepper. Serve with coriander leaves.
Nutrition
2555 kj
Energy
14.9g
Fat Total
3.6g
Saturated Fat
5.3g
Fibre
31.7g
Protein
120mg
Cholesterol
204mg
Sodium
82.6g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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