Crunchy sesame chicken and noodles
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon oil
- 1 clove garlic, minced
- 1 teaspoon chilli flakes
- 1 tablespoon sesame seeds
- 500g chicken breast fillets, cut in strips
- 280g dried egg noodles
- 2 spring onions, sliced
- 400g mushrooms, sliced
- 1 tablespoon minced ginger
- 1 fresh chilli, sliced (optional)
- ½ head cabbage, shredded
1 To make marinade, combine first 5 ingredients in a bowl. Add chicken and stir to coat. Set aside.
2 Cook noodles following packet directions. Drain. Set aside.
3 Place a frying pan over a medium-high heat. Add chicken and marinade. Stir-fry for 8-10 minutes until cooked though. Remove from pan and keep warm.
4 Add spring onions, mushrooms, ginger and chilli (if using) to pan. Stir-fry for 2 minutes. Add cabbage and stir-fry until softened. Add chicken and noodles to pan. Stir to combine then serve.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 1g
Dietary fibre 9g
Make it gluten free: Use gluten-free varieties of soy sauce and noodles.
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