This diabetes friendly low-fat recipe ticks all the boxes including taste. It’s also ready in under 30 minutes!
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
Chicken with vermicelli noodles
Print RecipeIngredients
- 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
Instructions
- 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.
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
