Chinese-Style Chicken & Vegetable Noodle Stir-Fry (~550 kcal)

Ingredients

• 120 g Chicken breast
• 60 g Rice noodles (raw)
• 80 g Broccoli floret
• 60 g Red or green bell pepper
• 40 g Carrot
• 2 cloves garlic
• 8 g fresh ginger
• 1 Spring or scallions (includes tops and bulb) onions
• 1.5 tbsp Light soy sauce
• 0.5 tbsp Oyster sauce
• 1 tsp Sesame oil
• 1 tbsp Rice vinegar or lime juice
• 1 To taste black or white pepper
• 1 To taste chilli flakes or fresh chilli (optional)

Method

1. 0

   Cook the noodles according to the packet instructions, drain and set aside.

2. 1

   Slice the chicken breast into thin strips. Chop broccoli, pepper, carrot and spring onion into bite-sized pieces.

3. 2

   Finely chop the garlic and ginger.

4. 3

   Heat the oil in a wok or large pan over medium-high heat. Add garlic and ginger and stir-fry for 30–60 seconds until fragrant.

5. 4

   Add the chicken strips and stir-fry until cooked through and lightly browned.

6. 5

   Add the chopped vegetables (broccoli, pepper, carrot) and stir-fry for 3–4 minutes until tender-crisp.

7. 6

   Add the cooked noodles to the pan along with soy sauce, oyster sauce (if using) and rice vinegar or lime juice. Toss everything together and stir-fry for another 1–2 minutes so the noodles absorb the sauce.

8. 7

   Serve the stir-fry in a bowl, topped with sliced spring onion and chilli if you like. Taste and adjust seasoning.

Nutrition Facts