- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
A stir-fry like this one meets all your veggie needs and is easy to knock up on a Thursday after work.
Ingredients
- 125g packet fresh chow mein noodles
- olive oil cooking spray
- 500g chicken breast mince
- 1 bunch broccolini, trimmed, chopped
- 1 carrot, peeled, cut into matchsticks
- 2 stalks celery, thinly sliced
- 2 tomatoes, cut into wedges
- 3 green onions, thinly sliced
- 1 tablespoon red curry paste
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon fish sauce
- 1/4 cup Ayam Light Coconut Milk
- 2 cups beansprouts, trimmed
- lime wedges, to serve
Method
- Step 1Separate noodles following packet directions. Drain. Cover to keep warm. Heat a wok over high heat until hot. Spray with oil. Add chicken mince. Cook, breaking up mince with a wooden spoon, for 2 minutes or until golden. Remove to a plate.
- Step 2Spray wok with oil. Add broccolini and carrot. Stir-fry for 3 minutes. Add celery, tomatoes and onions. Stir-fry for 2 minutes or until vegetables are tender. Remove to a plate.
- Step 3Spray wok with oil. Add curry paste. Cook, stirring, for 30 seconds. Combine soy sauce, fish sauce and coconut milk in a bowl. Add to curry paste. Cook, stirring, for 1 minute or until thickened slightly.
- Step 4Return chicken and vegetables to wok. Add noodles. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat. Toss through beansprouts. Divide stir-fry between bowls. Serve with lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1312 kj
Energy
13g
Fat Total
4g
Saturated Fat
5g
Fibre
31g
Protein
113mg
Cholesterol
1198.67mg
Sodium
5g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0
