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Ginger chicken and peanut noodles
Ginger chicken and peanut noodles
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Colorful chicken and noodle stir-fry with assorted bell peppers - a healthy and delicious meal!
Ingredients:
  • 450g packet 98% fat-free thin hokkien noodles
  • 130.00 gm reduced-fat peanut butter
  • 40.00 ml rice wine vinegar
  • 42.00 gm salt-reduced soy sauce
  • 18.40 gm rice bran oil
  • 500g chicken breast fillets, thinly sliced
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 1 medium red onion, cut into thin wedges
  • 1 medium red capsicum, thinly sliced
  • 1 medium green capsicum, thinly sliced
  • 1 medium carrot, peeled, cut into matchsticks
  • Chopped roasted peanuts, to serve
Instructions:
  • 1. Place noodles in a heatproof bowl and cover with boiling water. Let stand for 1 to 2 minutes until tender. Using a fork, separate noodles, then drain and rinse under cold water.
  • In a small bowl, mix together peanut butter, vinegar, and soy sauce. Set aside.
  • Heat a wok over high heat. Add 2 teaspoons of oil and swirl to coat. Stir-fry the chicken in batches for 2 minutes until browned all over and almost cooked through. Transfer to a bowl.
  • Lower the heat to medium-high. Pour in the remaining oil into the wok and swirl to cover the bottom. Stir-fry garlic, ginger, and onion for 3 to 4 minutes until the onion softens. Add capsicums and carrots and stir-fry for 5 minutes until the vegetables are tender. Return the chicken to the pan along with any juices and stir-fry for 1 to 2 minutes until cooked through. Add noodles and the sauce mix, stir-fry for an additional 3 minutes until heated through. Serve with peanuts.

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