Ingredients
- 450g pkt dried rice noodles
- 3 teaspoons olive oil
- 450g chicken thigh fillets, cut into thin strips
- 1 red onion, halved, thinly sliced
- 1 bunch asparagus, cut into 3cm lengths
- 100g sugar snap peas
- 2 zucchini, cut into short sticks
- 405g jar Nando's roasted reds cooking sauce
Method
- Step 1Soften the rice noodles according to packet instructions. Drain. Set aside to cool. Use your fingers to separate the noodles.
- Step 2Heat 2 teaspoons of the oil in a wok over a high heat. Add half the chicken and stir-fry for 2-3 minutes or until just cooked. Remove from the wok and repeat with remaining chicken.
- Step 3Heat the remaining oil in the wok over a high heat. Add the onion, asparagus, sugar snap peas and zucchini. Stir-fry for 2 minutes or until vegetables are just tender.
- Step 4Return the chicken to the wok with the cooking sauce and noodles. Toss for 1-2 minutes or until well combined and heated through. Serve immediately.
- Vegetarian
Nutrition
3070 kj
Energy
16g
Fat Total
3g
Saturated Fat
113g
Carbs (total)
All nutrition values are per serve
Notes
WOOLWORTHS EXPERT TIP: “Skinless thigh fillets can be prepared in many ways. Having more flavour than breast fillets, they are an excellent meat to marinate. Cut into strips, they are a tasty meat for any stir-fry recipe.” Reiner Blomberg, Assistant Business Manager, Fresh Poultry
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Fresh Living
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