This speedy chicken stir fry is a delicious, low fat option for weeknight cooking.
Ingredients
- 350g fresh thin Singapore noodles
- 1/3 cup sesame seeds
- 500g chicken tenderloins
- 1 tablespoon peanut oil
- 1 medium brown onion, cut into thin wedges
- 1 garlic clove, crushed
- 300g broccolini, trimmed, chopped
- 2 tablespoons fish sauce
- 1 tablespoon hot chilli sauce
- 2 tablespoons dark soy sauce
- 1 cup beansprouts, trimmed
- 1 long red chilli, seeded, thinly sliced
- 4 green onions, thinly sliced
Method
- Step 1Cook noodles to packet directions. Drain.
- Step 2Place sesame seeds on a plate and roll chicken to coat. Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes on each side or until golden and cooked through. Transfer to a large plate lined with paper towel.
- Step 3Meanwhile, heat a wok over high heat. Add remaining oil. Add onion, garlic and broccolini. Stir-fry for 2 minutes or until onion softens. Add noodles, fish sauce, chilli sauce, soy sauce, beansprouts and half the chilli and green onions. Stir-fry for 5 minutes or until heated through. Divide noodle mixture between serving bowls. Top with chicken. Serve sprinkled with remaining chilli and green onions.
Nutrition
2174 kj
Energy
14.2g
Fat Total
3.7g
Saturated Fat
2.1g
Fibre
30.9g
Protein
109mg
Cholesterol
645mg
Sodium
65.4g
Carbs (total)
All nutrition values are per serve
Notes
Prepare in advance: Coat chicken in sesame seeds. Store in an airtight container. Refrigerate for up to 2 days, or freeze between sheets of baking paper for up to 3 months.
- Author: Liz Macri & Emma Braz
- Image credit: Al Richardson & Andrew Young
- Publication: Super Food Ideas
0