Pear added to stir-fry adds an interesting sweet crunch factor.
Ingredients
- 2 x 200g chicken breasts, thinly sliced widthwise
- 95g (1/4 cup) char siu sauce (see note)
- 3 teaspoons Chinese five-spice
- 270g packet soba noodles (see note)
- 60ml (1/4 cup) vegetable oil
- 2 cloves garlic, crushed
- 1cm piece ginger, finely grated
- 1 red onion, cut into thin wedges
- 1 bunch broccolini, trimmed, cut into 3cm pieces on the diagonal
- 80g (1 cup) finely shredded red cabbage
- 1 large firm packham pear, cut into julienne (matchsticks)
- Sliced long red chillies (optional), to serve
Method
- Step 1To marinate chicken, place chicken, char siu sauce and five-spice in a bowl, season with salt and pepper, then toss to combine. Stand at room temperature for 15 minutes to marinate.
- Step 2Meanwhile, cook noodles in a pan of boiling salted water for 2 1/2 minutes or until al dente. Drain, then rinse under cold running water.
- Step 3Heat oil in a large wok over high heat. Add garlic, ginger and onion, and stir-fry for 3 minutes or until onion is softened. Add chicken and stir-fry for 6 minutes or until it starts to brown. Add broccolini and stir-fry for 3 minutes or until broccolini is tender. Add cabbage and noodles, and stir-fry for 1 1/2 minutes or until noodles are warmed through.
- Step 4Add pear and toss to combine. Divide noodles among bowls to serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1825 kj
Energy
16g
Fat Total
2g
Saturated Fat
9g
Fibre
28g
Protein
59mg
Cholesterol
1133.91mg
Sodium
22g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Char siu (Chinese barbecue sauce) and soba noodles are available from the Asian section of supermarkets.
For maximum flavour, marinate chicken for 3 hours or overnight.
Add 1/2 cup loosely packed coriander leaves and mint leaves for extra flavour and freshness.
- Author: Dominic Smith
- Image credit: Jeremy Simons
- Publication: MasterChef
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