- 0:15 Prep
- 0:06 Cook
- 4 Servings
- Capable cooks
Takeaway night can wait! Tonight, give your wok a workout.
Ingredients
- 190g dried rice stick noodles
- 2 tablespoons peanut oil
- 3 garlic cloves, finely chopped
- 1 celery stick, trimmed, cut into long thin strips
- 1 red capsicum, halved, seeded, thinly sliced
- 600g chicken thigh fillets, excess fat trimmed, thinly sliced
- 55g (1/3 cup) roasted salted peanuts, coarsely chopped
- 2 tablespoons fish sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons fresh lime juice
- 1 bunch fresh coriander, chopped
Method
- Step 1Cook the noodles following packet directions. Drain.
- Step 2Heat half the oil in a wok or large frying pan over high heat. Add garlic, celery and capsicum. Stir-fry for 1 minute. Transfer to a bowl. Heat remaining oil in the wok. Add half the chicken. Stir-fry for 2 minutes or until cooked through. Transfer to a plate. Repeat with remaining chicken.
- Step 3Stir-fry the noodles, celery mixture, chicken, peanuts, fish sauce, sweet chilli sauce and lime juice for 1 minute or until heated through. Toss through coriander.
- Low carb
- Lower gi
Nutrition
2300 kj
Energy
25g
Fat Total
5g
Saturated Fat
3g
Fibre
35g
Protein
46g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Chicken & cashew noodles: Replace the fish sauce with soy sauce. Omit lime juice. Replace the peanuts with cashews.
Rice noodles with tofu & peanuts: Replace chicken with 300g firm tofu, cut into cubes. In step 2, stir-fry the tofu for 3-4 minutes or until golden.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
