Crunchy sesame chicken and noodles

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 tablespoon salt-reduced soy sauce

1 tablespoon oil

1 clove garlic, minced

1 teaspoon chilli flakes

1 tablespoon sesame seeds

500g chicken breast fillets, cut in strips

280g dried egg noodles

2 spring onions, sliced

400g mushrooms, sliced

1 tablespoon minced ginger

1 fresh chilli, sliced (optional)

½ head cabbage, shredded

Instructions

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1 To make marinade, combine first 5 ingredients in a bowl. Add chicken and stir to coat. Set aside.

2 Cook noodles following packet directions. Drain. Set aside.

3 Place a frying pan over a medium-high heat. Add chicken and marinade. Stir-fry for 8-10 minutes until cooked though. Remove from pan and keep warm.

4 Add spring onions, mushrooms, ginger and chilli (if using) to pan. Stir-fry for 2 minutes. Add cabbage and stir-fry until softened. Add chicken and noodles to pan. Stir to combine then serve.

Variations

Make it gluten free: Use gluten-free varieties of soy sauce and noodles.

Nutrition Info (per serve)

Calories 468 cal

Kilojoules 1960 kJ

Protein 42 g

Total fat 9 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 9 g

Sodium 790 mg

Calcium 100 mg

Iron 3.5 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.

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