Chicken and Veg Noodle Stir Fry
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 200g dried vermicelli noodles
- 1 tablespoon fresh lime juice
- 2 tablespoons tamari or soy sauce, salt reduced
- 2 tablespoons rice bran oil or other vegetable oil
- 1 red onion, thinly sliced
- 1 carrot, thinly sliced
- 1 long red chilli, finely diced
- 1 lemongrass stalk, white part only, finely diced
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, finely diced
- 1 red capsicum, thinly sliced
- 200g sugar snap peas, strings removed
- 250g zucchini noodles
- 500g chicken (breast, tenderloin or thigh fillets) sliced thinly
- Fresh basil leaves to serve
Method:
- PLACE the noodles in a large heatproof bowl and pour boiling water over to completely cover. Set aside for 6 to 10 minutes until tender. Drain well.
- ADD tamari or soy sauce and lime juice to a small bowl and whisk to combine. Set aside.
- HEAT oil on high heat in a wok or large frypan.
- ADD chicken and stir fry until cooked through. Remove from pan/wok and set aside.
- HEAT a little more oil and add onion, garlic, chilli, lemongrass and ginger and cook until just tender.
- ADD carrot and stir fry for 3-4 minutes.
- ADD capsicum, peas and 2 tablespoons of water and continue to stir fry 1-2 minutes.
- ADD zucchini noodles and drained vermicelli noodles and stir fry until all vegetables are tender.
- RETURN the chicken to the wok/pan and add the sauce, stir fry 1 minute to heat the sauce through.
- SERVE garnished with fresh basil.
What's Great About It:
Made in one pan, this quick and easy meal makes for the perfect weeknight dinner! Packed full of a variety of veg, one portion of this dish provides you with half of your recommended serves of vegetables for the day. You can substitute the vermicelli noodles for your favourite variety.
