Chicken, tofu and rice noodle stir-fry

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

300g fresh or dried wide rice noodles

spray oil

300g chicken tenderloins, sliced

500g pumpkin, peeled, cut in thin slices

4 cups vegetables such as broccoli, bok choy and capsicum, chopped

250g firm tofu, cut in small cubes

4 spring onions, sliced

⅓ cup stir-fry sauce

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Instructions

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1 Prepare noodles following packet directions. Drain and set aside.

2 Spray a wok with oil and place over a high heat. Cook chicken in batches, tossing, for 2 minutes until golden. Remove chicken and keep warm.

3 Return wok to a high heat. Add pumpkin and 2 tablespoons water. Stir-fry for 3 minutes. Add vegetables and tofu and stir-fry for 2 minutes. Add spring onions. Stir-fry for 2 more minutes until vegetables are tender. Return chicken to wok and add stir-fry sauce. Add reserved noodles. Toss to combine.

Variations

Make it gluten free: Use gluten-free varieties of stir-fry sauce and tofu.

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Nutrition Info (per serve)

Calories 562 cal

Kilojoules 2350 kJ

Protein 35 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 85 g

Sugar 21 g

Dietary fibre 6 g

Sodium 660 mg

Calcium 220 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.