Chilli chicken noodles

Serves: 4
Time to make: 35 mins

Total cost: $ 19.20 / $ 4.80 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

250g pad Thai rice noodles
1 tablespoon olive oil
2½ cups roughly chopped kale
2 cloves garlic, crushed
2 teaspoons chilli paste
1 tablespoon ginger paste
1 medium onion, thinly sliced into wedges
500g chicken breast fillets, thinly sliced
½ x 425g can baby corn sweetcornXspears, drained, halved lengthways
1 bunch asparagus, trimmed, sliced
1½ tablespoons reduced-salt soy sauce
3 tablespoons chopped nuts
fresh chilli, sliced, to serve (optional)

Nutrition Info

Kilojoules 1640kJ
Calories 392cal
Protein 36g
Total fat 11g
Saturated fat 2g
Carbohydrates 35g
Sugars 6g
Dietary fibre 5g
Sodium 440mg
Calcium 160mg
Iron 2.5mg

Instructions

1 In a large heatproof bowl, place noodles. Cover with boiling water and leave for 5-10 minutes. Drain well.

2 In a large wok or non-stick frying pan, heat half of the oil over medium-high. Stir-fry chopped kale for 1 minute, or until just wilted. Remove kale from pan and set aside.

3 Add remaining oil to pan and swirl to coat base. Add garlic, chilli and ginger. Cook for 30 seconds. Add onion and stir-fry for 1 minute. Add chicken strips and stir-fry for 1-2 minutes, or until chicken is lightly golden.

4 Add corn and asparagus. Stir-fry for 1-2 minutes. Add a splash of water to pan to create steam, if needed. Add noodles and toss to combine. Drizzle over soy sauce. To serve, divide noodles among 4 bowls and scatter with chopped nuts and chilli, if using.

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Variations

Make it low FODMAP: Use 1 tablespoon garlic infused oil instead of garlic, green tips of spring onions instead of onions and green beans instead of asparagus.

Make it gluten free: Check pastes and soy sauce are gluten free.

Author:Kerrie Ray

Photographer: Mark O'Meara

First published: Oct 2018