Chicken stir-fry with noodles
- 200g rice noodles
- oil spray
- 1 portion Basic herby chicken mix (see tip)
- 1 portion Basic coleslaw mix (see tip)
- 1 portion Basic chargrilled vegetable salad (see tip)
- ¼ cup orange juice
- 5 tablespoons hoisin or plum sauce
1 Place noodles in a bowl and pour over boiling water. Leave to stand for 5 minutes.
2 Heat a non-stick pan with oil spray for a few minutes until hot. Add chicken and cook for 3-4 minutes until golden brown.
3 Add coleslaw and vegetable mix and cook for a few minutes.
4 Mix sauce ingredients together and add to pan. Drain noodles. Divide among serving dishes and top with chicken and vege mix. Add stored coleslaw dressing if you like more sauce. Serve with fresh coriander or parsley if you prefer.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 2g
Dietary fibre 6g
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
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