Chinese Chicken Noodle Stir-Fry
Ready in 35 minutes
• Serves 5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 3, 2019.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 3, 2019.
Ingredients
Chicken
- 1 pack chicken thighs
- 1 pack Chinese spices
Stir-Fry
- 1 brown onion
- 1 carrot
- 1 broccoli
- 1 capsicum
- 2 packs vermicelli noodles
- ½ pack sesame soy sauce
To Serve
- Remaining sesame soy sauce
- 1 pack sesame seeds
Steps
-
Prep chicken Bring a pot of salted water to the boil. Pat chicken dry and slice into 2cm strips. Place in a bowl and toss with Chinese spices and a drizzle of oil. Season.
-
Prep veggies Thinly slice onion; cut carrot in half lengthways and thinly slice; cut broccoli into small florets; thinly slice capsicum and set aside separately.
-
Cook noodles Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain. Drain and drizzle with sesame oil to prevent sticking.
-
Cook stir-fry Heat a non-stick fry-pan on medium-high heat. Stir-fry chicken, in two batches, for about 5 minutes, until just cooked. Rest, covered. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook onion and carrot for about 4 minutes, until onion softens. Set aside with chicken.
-
Add a drizzle of oil to pan and stir-fry broccoli and capsicum for about 3 minutes, until just tender. Add a splash of water to help cook. Add chicken, carrot, cooked noodles, and first measure of sesame soy sauce to pan and toss to combine. Cook for 1 minute, until combined. Season to taste.
-
Serve stir-fry drizzled with remaining sauce and sprinkle with sesame seeds.
Nutritional Information
Energy |
2460 kj 588 kcal |
---|---|
Protein | 24.4g |
Carbohydrate | 44.5g |
Fat | 34.2g |