with Crunchy Noodles & Japanese Dressing
Keeping the calories in check has never been so tasty as it is in this dish! BBQ pumpkin and chicken do the most with a crunchy noodles and when paired with some stellar additions, how could anyone pass up on this delight? *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pumpkin
1
Sweet soy seasoning
1 sachet
Cucumber
1
Red Radish
1
Long Chilli
0.5
Deluxe salad mix
1 bag
Mixed salad leaves
1 bag
Garlic aioli
1 packet
Japanese-style dressing
1 packet
Crunchy Fried Noodles
1 packet
Chicken thigh
1 packet
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on one side of a lined oven tray. Sprinkle with half the Asian BBQ seasoning and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes. • When the pumpkin has 16 minutes remaining, remove tray from oven and add chicken thigh to the other side of the tray. Drizzle chicken with olive oil and sprinkle the remaining Asian BBQ seasoning over chicken, turning to coat. • Return pan to oven and roast until cooked through. TIP: Peel the pumpkin if you prefer!
• Meanwhile, thinly slice cucumber into rounds. • Thinly slice red radish and long chilli (if using)
• Just before serving, in a large bowl, combine deluxe salad mix, mixed salad leaves, cucumber, red radish, garlic aioli and Japanese style dressing. Season.
• Divide radish salad between bowls. • Top with Asian-style roast pumpkin, crunchy fried noodles and chilli to serve. Enjoy!
2831
kJ
Energy (kJ)
37.4
g
Fat
5.5
g
of which saturates
42.6
g
Carbohydrate
26.3
g
of which sugars
40.9
g
Protein
1338
mg
Sodium
with Mixed Leaves & Crushed Peanuts
