CHICKEN AND VEGETABLE NOODLE STIR FRY
Ingredients:
- 150g white meat boneless (chicken breast/ turkey breast/ lean pork)
- 40g mission low carb slendier noodles
- 1 teaspoon extra virgin olive oil (7g)
- 50g sliced onion
- 2 clove thinly sliced garlic
- 5g grated ginger
- 2 tablespoon Thai sweet chilli sauce
- 1 teaspoon red chilli flakes
- 1 tablespoon fish sauce
- 100g carrots shredded
- 100g mushroom
- 50g green peas
- 20g coriander leaves chopped
- Salt and pepper to taste
Instructions:
- Cook the noodles as per packet instructions (or in a pan of slightly salted water for 4 to 5 minutes). Stir once and drain well.
- Keep the cooked noodles aside and heat oil in a pan over medium flame. Sauté the onions for a minute or until soft.
- Add the ginger and garlic and cook for 20 seconds Now, add the sliced chicken, and cook for 7 minutes or until cooked.
- Add the peas, carrots, onions, mushrooms, red chilli flakes, chilli sauce, fish sauce, noodles, salt, pepper and stir well.
- Stir-fry for 4 minutes and then garnish with coriander leaves. Stir again and serve warm.
Nutrition Facts:
- Calories: 444.5 Cal
- Protein: 43.6g
- Carbs: 45.3g
- Fat: 12.1g
