Have a nutritious meal on the table in less than half an hour with this tasty stir-fry.
Ingredients
- 1 x 200g pkt dried egg noodles (Chang's brand)
- 500g chicken breast stir-fry
- 100ml hoisin sauce
- 2 teaspoons sesame oil
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 bunch snake beans, topped, cut into 9cm lengths
- 60ml (1/4 cup) water
Method
- Step 1Cook the egg noodles in a large saucepan of salted boiling water following packet directions. Drain. Return to the pan and cover to keep warm.
- Step 2Combine the chicken and hoisin sauce in a large bowl. Heat the sesame oil in a wok over high heat until just smoking. Add the capsicum and snake beans, and stir-fry for 2-3 minutes or until just tender. Add the chicken mixture and stir-fry for 4-5 minutes or until the chicken is cooked through. Add the water and stir-fry for 1 minute or until well combined.
- Step 3Divide the noodles among serving bowls and top with hoisin chicken mixture. Serve immediately.
- High protein
- Low fat
- Low kilojoule
Nutrition
1799 kj
Energy
8g
Fat Total
2g
Saturated Fat
7g
Fibre
38g
Protein
116mg
Cholesterol
489.96mg
Sodium
12g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Use the hoisin sauce as a dipping sauce for rice-paper rolls. Use the sesame oil in this menu’s side (see related recipe). Wine suggestion: Wolf Blass Eaglehawk Chardonnay.
- Author: Jane Charlton
- Image credit: Steve Brown
- Publication: Australian Good Taste
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