Create this super easy, high in fibre noodle salad for when you need dinner on the table pronto.
Ingredients
- ProChef premium extra virgin coconut oil spray
- 200g chicken breast fillet
- 450g packet fresh hokkien noodles
- 1/2 cup satay sauce
- 1/4 cup reduced-fat coconut cream
- 1 tablespoon kecap manis
- 1 red capsicum, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- 1 medium tomato, cut into thin wedges
- 1/2 cup beansprouts, trimmed
- Fresh coriander leaves, to serve
- Lemon wedges, to serve
Method
- Step 1Spray a chargrill pan with oil. Heat over medium heat. Cook chicken for 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes. Thinly slice.
- Step 2Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.
- Step 3Place satay sauce, coconut cream and kecap manis in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.
- Step 4Place the chicken, noodles, capsicum, cucumber, tomato and beansprouts in a large bowl. Gently toss to combine. Divide noodle salad between bowls. Sprinkle with coriander and serve accompanied by lemon wedges and satay sauce mixture.
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1267 kj
Energy
7.9g
Fat Total
2.6g
Saturated Fat
3.5g
Fibre
18.5g
Protein
3.5mg
Cholesterol
32mg
Sodium
831g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Andrew Young
- Publication: Super Food Ideas
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