Curries, Asian-style

Udon noodles with grilled Asian chicken and snow peas

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

600g skinless boneless chicken thigh fillets, trimmed

400g dried udon noodles

300g snow peas, thinly sliced diagonally

3 red capsicums, thinly sliced

75ml Asian-style salad dressing (we used Cotterill & Rouse)

Instructions

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1 Spray a chargrill pan or large frying pan with oil and place over a medium-high heat. Cook chicken for 3-4 minutes each side or until cooked through. Remove from pan and set aside.

2 Cook noodles following packet directions, adding snow peas in the last minute of cooking. Drain well and transfer to a large bowl.

3 Thinly slice chicken and add to noodles and snow peas. Add capsicums and dressing to bowl and toss gently to combine. Serve immediately.

Variations

Make it gluten free: Use gluten-free noodles and check dressing is gluten free.

Nutrition Info (per serve)

Calories 390 cal

Kilojoules 1630 kJ

Protein 35 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 13 g

Dietary fibre 6 g

Sodium 390 mg

Calcium 60 mg

Iron 4.5 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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