Satisfy your tastebuds with this speedy chicken noodle stir-fry
Not only is this dish flavourful, it’ll be on the table in under 30 minutes — that’s quicker than getting takeaway delivered.
Satisfy your tastebuds with this flavourful chicken noodle stir-fry.
It’ll be on the table in under 30 minutes — that’s quicker than getting takeaway delivered!
CHICKEN MINCE NOODLE STIR-FRY
Serves 4 / Prep 15 minutes / Cook 10 minutes
INGREDIENTS
- 380 g fresh hokkien noodles
- 1 tablespoon sunflower oil
- 1 brown onion, thinly sliced
- 3 garlic cloves, finely chopped
- 3 cm piece fresh ginger, finely grated
- 1 fresh long red chilli, deseeded, thinly sliced (optional)
- 500 g chicken breast mince
- 200 g green beans, trimmed and halved
- 1 red capsicum, thinly sliced
- 1 carrot, thinly sliced
- ¼ cup (60 ml) kecap manis
- 1 tablespoon oyster sauce
- ½ cup (125 ml) reduced-salt chicken stock, made with 1 stock cube
METHOD
- Prepare noodles as per packet instructions. Drain and rinse.
- Meanwhile, heat oil in a large non-stick wok over high heat. Stir-fry onion, garlic, ginger and chilli for 1–2 minutes, until lightly golden. Add mince and stir-fry, breaking up lumps, for 3 minutes or until no longer pink. Add beans, capsicum and carrot and stir-fry for 3 minutes or until vegetables are tender-crisp.
- Combine kecap manis, oyster sauce and stock in a small bowl. Add noodles and sauce to the mince mixture and stir-fry for 2 minutes or until sauce has thickened slightly. Divide among bowls and serve.
TO REFRIGERATE
Store stir-fry in a reusable container for up to 2 days. Reheat in the microwave until heated through.
This is an edited extract from The WeightWatchers 8-week plan for weight loss by WW (weightwatchers reimagined), photography by Jeremy Simons. Macmillan Australia, RRP $39.99.
