Midweek dinners are all Thai-ed up with bowls of crisp vegies and slippery noodles, finished with a squeeze of lime.
Ingredients
- 200g dried rice stick noodles
- 2 tablespoons peanut oil
- 450g chicken breast fillets, thinly sliced
- 1 long fresh red chilli, halved, seeded, thinly sliced
- 1 large carrot, halved lengthways, thinly sliced
- 1 yellow capsicum, halved, seeded, thinly sliced
- 1 x 225g can sliced bamboo shoots, rinsed, drained
- 150g snow peas, trimmed
- 80ml (1/3 cup) water
- 60ml (1/4 cup) oyster sauce
- 2 tablespoons soy sauce
- 65g (1 cup) bean sprouts, trimmed
- 1/2 cup fresh Thai basil leaves
Method
- Step 1Cook noodles in a saucepan of boiling water following packet directions. Drain. Refresh under cold water.
- Step 2Meanwhile, heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Cook half the chicken, tossing often, for 4 minutes or until cooked through. Transfer to a plate. Repeat with remaining chicken.
- Step 3Heat remaining oil in the wok over high heat. Stir-fry chilli, carrot and capsicum for 5 minutes or until tender. Add noodles, chicken, bamboo shoots, snow peas, water, oyster sauce and soy sauce. Stir-fry for 5 minutes or until heated through. Remove from heat. Add bean sprouts and basil. Toss to combine.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1457 kj
Energy
11g
Fat Total
2g
Saturated Fat
5g
Fibre
30g
Protein
66mg
Cholesterol
1485.75mg
Sodium
7g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Thai basil & tofu stir-fry with jasmine rice: Omit the noodles. Replace the chicken with firm tofu, cut into 2cm pieces. Replace the oyster sauce with vegetarian oyster sauce. Serve with steamed jasmine rice.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0