Thai noodle stir-fry
Nutrition Info.(per serve)
- 180g thin rice noodles
- 2 tablespoons neutral oil (rice bran, canola, sunflower)
- 2 tablespoons garlic-infused oil
- 2 tablespoons soy sauce
- 4 tablespoons white vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon crushed fresh ginger
- zest and juice of 1 lime
- 450g chicken breast fillets, skin removed
- ¼ cup sunflower seed or peanut butter
- 3 medium carrots, cut into thin sticks
- 1 red capsicum, deseeded and cut into thin strips
- spray oil
- ¼ cup finely sliced spring onion (green tips only)
- 4 cups baby kale or baby spinach
Total fat 29g
Saturated fat 4g
Dietary fibre 7g
1 Preheat oven to 200°C. In a large bowl, place rice noodles and cover with cold water.
2 In a food processor, blitz next 6 ingredients plus lime zest and juice, until smooth. In a plastic bag or large bowl, place chicken breasts and cover with about ¹/³ of the marinade. Leave in the fridge for 15-20 minutes to marinate.
3 Meanwhile, add sunflower seed or peanut butter to the remaining marinade. Combine well to make a sauce.
4 Bake marinated chicken for 15-20 minutes, until golden brown and juices run clear. Rest for a few minutes before cutting into small pieces.
5 While chicken cooks, spray a large frying pan or wok with oil and set over a medium heat. Add carrot and capsicum and stir-fry for 3-4 minutes, until soft. Set aside. Drain softened rice noodles. Add noodles to the pan with a little bit of the sauce. Toss, until soft, flexible and coated in sauce. Mix through the cooked veges, spring onion tips, chicken and kale.
6 Serve warm and top with remaining sauce.
Make it gluten free: Check soy sauce is gluten free.
Leftovers, if there are any, make an excellent lunch and can be eaten cold or warmed up.
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