If Asian food is one of your favourites, you’ll be pleased to know how easy it is to recreate at home.
And unlike a lot of take away noodles and stir fries which can be quite oily and sweet, this one has minimal oil and no added sugar.
Stir fries are a great tool for weight loss, as they can pack in a colourful array of healthy vegetables, as well as being a perfect place for a protein hit.
We have used chicken here, but you could also use lean diced beef or lamb if you prefer, or even some fresh prawns would be great. You can also toss in some nuts if you have some on hand – cashews are always a winner in stir fries.
And the ‘anything goes’ style flows down to the veggies too. Prefer zucchini? Throw some in. Don’t like bean sprouts? Toss in some thinly sliced carrot instead for the crunch. Like more heat? Crank up the chilli levels to your heart’s content.
Ingredients:
- 1 large single chicken breast, cut into bite size pieces
- 200g rice noodles
- 1 tbsp olive oil
- 1 large brown onion
- 2 garlic cloves, peeled and finely diced
- 1 tsp freshly chopped chilli (or to taste)
- Thumb size piece of ginger, peeled and finely diced
- 1 red capsicum, de-seeded and cut into strips
- 1 cup green beans, trimmed
- 1 cup bean sprouts
- Juice of 1 lime
- 1 tbsp honey
- 3 tbsp soy sauce
- Fresh coriander or basil, to serve
- Lemon wedges, to serve
Method:
- Cook noodles according to packet directions. Set aside to drain.
- Set a large frying pan over med/high heat.
- Heat the olive oil and then add the garlic, ginger and chilli, stir for 30 seconds.
- Add the onion and cook for 5 minutes.
- Pour in the chicken pieces and stir fry until golden on the outside and cooked through.
- Add the capsicum, bean sprouts and green beans, followed by the lime, honey and soy sauce. Toss to coat.
- Serve with the fresh herbs and lemon wedges.
Serves: 2. Calories per serve: 430
