Ingredients
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450g packet 98% fat-free thin hokkien noodles
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1/2 cup reduced-fat peanut butter
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2 tablespoons rice wine vinegar
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2 tablespoons salt-reduced soy sauce
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1 tablespoon rice bran oil
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500g chicken breast fillets, thinly sliced
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2 garlic cloves, crushed
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5cm piece fresh ginger, peeled, cut into matchsticks
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1 medium red onion, cut into thin wedges
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1 medium red capsicum, thinly sliced
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1 medium green capsicum, thinly sliced
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1 medium carrot, peeled, cut into matchsticks
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Chopped roasted peanuts, to serve
Method
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1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
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2Combine peanut butter, vinegar and soy in a small bowl. Set aside.
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3Meanwhile, heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry chicken, in batches, for 2 minutes or until browned all over and almost cooked through. Transfer to a bowl.
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4Reduce heat to medium-high. Add remaining oil to wok. Swirl to coat. Stir-fry garlic, ginger and onion for 3 to 4 minutes or until onion has softened. Add capsicums and carrots. Stir-fry for 5 minutes or until vegetables are tender. Return chicken to pan with any juices. Stir-fry for 1 to 2 minutes or until cooked through. Add noodles and sauce mixture. Stir-fry for 3 minutes or until heated through. Serve with peanuts.
Source: taste.com.au
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