Chicken and tofu noodle stir-fry
(at time of publication)
- 200g rice stick noodles
- ¼ cup fresh lime juice
- 1 ½ tablespoons salt-reduced soy sauce
- 1 tablespoon brown sugarlight brown cane sugarX
- ½ teaspoon dried chilli flakes
- spray oil
- 250g chicken, cubed
- 300g tofu, cut in thin strips
- 2 spring onions, roughly chopped
- 4 cups frozen stir-fry vegetables
- 2 tablespoons chopped roasted unsalted peanuts
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1 Prepare rice noodles following packet directions. Set aside. Mix lime juice, soy sauce, sugar and chilli flakes. Stir to dissolve sugar. Set aside.
2 Place a large wok over a high heat and spray with oil. Cook chicken and then tofu, in batches if necessary, for 2-3 minutes or until golden and cooked through. Remove and set aside. Return wok to a high heat and spray with a little more oil.
3 Add onions, stir-fry for 2 minutes. Add frozen vegetables and stir-fry for 2 more minutes. Add reserved noodles, chicken, tofu and combined sauces. Cook, tossing, for 1-2 minutes or until noodles are heated through and coated in sauce. Serve garnished with peanuts.
Make it gluten free: Check tofu is gluten free.
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Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 6g
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