with Sriracha & Crunchy Fried Noodles
This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Asian-style chicken, rainbow salad and zingy sriracha. Flavour is just written all over it! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Garlic
1 clove
Chicken breast
1 packet
Oyster sauce
1 packet
Honey
0.5 tbs
Shredded Wombok
1 packet
Deluxe salad mix
1 packet
Garlic aioli
1 packet
Vinegar
drizzle
Crunchy Fried Noodles
1 packet
Sriracha
1 packet
• Using a vegetable peeler, peel carrot into ribbons. Finely chop garlic. • Slice chicken breast into thin strips.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • Return all chicken to pan then add garlic and cook, until fragrant, 1 minute. • Remove pan from heat and stir in oyster sauce, the honey and a splash of water, tossing to coat. Season with pepper.
• In a large bowl, combine shredded wombok, deluxe salad mix, carrot ribbons, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.
• Divide rainbow salad between bowls. Top with Korean stir-fried chicken and crunchy fried noodles. Drizzle over sriracha. Enjoy!
2314
kJ
Energy (kJ)
553
kcal
Calories
29.2
g
Fat
3.9
g
of which saturates
30.4
g
Carbohydrate
16.3
g
of which sugars
5.7
g
Dietary Fibre
41.7
g
Protein
1662
mg
Sodium
