Calorie-Conscious Chicken Noodle Stir-Fry

Nutrition per serve

Ingredients

• 2clov garlic
• 100g sugar snap peas
• 1pcs carrot
• 300g chicken tenderloins
• 150g vermicelli noodles
• 50g oyster sauce
• 5g toasted sesame seeds
• 15ml soy sauce
• 10ml vegetable oil
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Crush or finely chop 2 garlic cloves. Trim the stems from the sugar snap peas, removing the strings from one side. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the chicken on an angle.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking (see Kitchen 101). Meanwhile, put the chicken, garlic and 2 tsp soy sauce in a bowl, season with salt and pepper and toss to coat.
3. Step 3 — Stir-fry chicken and veg
   Heat 1 tsp vegetable oil in a medium deep frypan over high heat. Stir-fry the chicken for 2-3 mins until browned. Remove from the pan. Heat 1 tsp vegetable oil in the pan over medium-high heat. Stir-fry the sugar snap peas and carrot for 1 min or until tender but still with crunch.
4. Step 4 — Add sauce and noodles
   Add the chicken, oyster sauce, 2 tsp soy sauce and 1 tsp honey to the veggies and stir-fry for a further 1 min or until the chicken is cooked through. Add the noodles and toss until combined and warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the chicken noodle stir-fry among bowls, scatter over the sesame seeds and enjoy!
6. Step 6 — Kitchen 101
   Once drained, cut the noodles into shorter, more manageable lengths with scissors, if desired.

Allergens

Sojabohnen, Weichtiere, Fisch, Gluten, Sesamsamen, Wheat