Ingredients
- 150g fresh Asian noodles (such as Singapore or chow mein)
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine (shaohsing)
- 1 teaspoon caster sugar
- 2 teaspoons mild curry powder
- 150ml Massel chicken style liquid stock
- 1 tablespoon vegetable oil
- 1 garlic clove, crushed
- 1/2 teaspoon freshly grated ginger
- 1 small red chilli, seeded, chopped
- 1 chicken breast, thinly sliced
- 300g cooked medium prawns, peeled, deveined, tails intact
- 50g frozen peas
- 2 spring onions, finely chopped
- 1 egg, lightly beaten
- 2 tablespoons freshly chopped coriander, plus extra leaves to garnish
Method
- Step 1Place noodles in a large bowl, carefully cover with boiling water, soak for 2 minutes, then drain. Mix soy, rice wine, sugar, curry powder and stock in a small bowl.
- Step 2Heat oil in a wok over high heat, add garlic, ginger and chilli, stir-fry for 1 minute, then add chicken and stir-fry for 2 minutes.
- Step 3Add prawns, peas, onion, noodles and soy mixture and stir-fry 1-2 minutes until heated through.
- Step 4Add egg, stirring in quickly to break up, then stir in coriander. Garnish with coriander leaves.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1062 kj
Energy
8g
Fat Total
2g
Saturated Fat
2g
Fibre
29g
Protein
175mg
Cholesterol
804.93mg
Sodium
2g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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