Full of flavour, meat and vegetables, this quick and easy stir-fry is perfect for those nights when you don’t want to spend too much time in the kitchen.
Ingredients
- 1 tablespoon chilli paste
- 1/4 cup (60ml) oyster sauce
- 1/2 lime, juiced
- 2 eschalots, halved, thinly sliced
- 4 spring onions, cut into 3-4cm lengths
- 2 garlic cloves, thinly sliced
- 1 bunch choy sum, cut into 4cm lengths
- 200g fresh thin egg noodles
- 1/4 cup (60ml) canola oil or sunflower oil
- 150g firm fried tofu, thinly sliced
- 200g packet (fried or steamed) fish balls, rinsed, drained
- 200g boneless Chinese barbecued duck or soy-braised chicken meat
- 1 1/2 cups (120g) bean sprouts
- 4 kaffir lime leaves, thinly sliced
- Fried Asian shallots, to serve
Method
- Step 1Combine paste, oyster sauce, lime juice and 2 tablespoons water in a small bowl. Set aside. Combine eschalots, spring onion, garlic and choy sum in a bowl.
- Step 2Cook noodles according to packet instructions, drain and toss with 1 tablespoon oil.
- Step 3Heat remaining 2 tablespoons oil in a large wok over high heat. Add choy sum mixture and toss well for 1 minute. Add tofu, fish balls and duck or chicken and cook, tossing, for a further minute. Add noodles and sauce mixture and cook for a further 2 minutes or until noodles are heated through. Remove from heat, add sprouts and lime leaves, and toss to combine. Serve in bowls and scatter with fried shallots.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1409 kj
Energy
19g
Fat Total
3g
Saturated Fat
5g
Fibre
20g
Protein
57mg
Cholesterol
817.99mg
Sodium
4g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
Fried tofu, fish balls, kaffir lime leaves and fried shallots are from Asian food shops. Chinese duck and chicken are available from Asian barbecue shops.
- Author: Kate Tait
- Image credit: Luke Burgess
- Publication: Taste.com.au
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