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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: 

  1. 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.
  2. Keep the cooked noodles aside and heat oil in a pan over medium flame. Sauté the onions for a minute or until soft.
  3. Add the ginger and garlic and cook for 20 seconds Now, add the sliced chicken, and cook for 7 minutes or until cooked.
  4. Add the peas, carrots, onions, mushrooms, red chilli flakes, chilli sauce, fish sauce, noodles, salt, pepper and stir well.
  5. 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

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