with Green Beans
Packed full of protein, this Asian chicken and noodle dish is the perfect energy boost you need to hit the gym, football field or swimming pool. With the addition of aromatic ginger paste and crunchy peanuts, you're in for a quickly cooked taste sensation that'll have you running for more.
Allergens
Utensils
Tags
Olive oil
Green beans
1 packet
Asian greens
1 packet
Chicken tenderloins
2 packet
Egg noodles
1 packet
Ginger paste
1 packet
Asian bbq seasoning
1 sachet
Oyster sauce
1 packet
Brown sugar
0.5 tbs
Vinegar
1 tbs
Water
0.25 cup
• Boil the kettle. • Trim and halve green beans. • Roughly chop Asian greens. • Cut chicken tenderloins into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, tossing until tender, 4-5 minutes. Add Asian greens and cook, tossing until wilted, 1 minute. Transfer to a bowl.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, in batches, until browned and cooked through, 5-6 minutes. Reduce heat to medium, add ginger paste and Asian BBQ seasoning and cook, tossing until fragrant, 1 minute. • Add oyster sauce, the brown sugar, vinegar and water and cook, stirring until slightly thickened, 1 minute. • Return veggies to the frying pan, then add noodles and toss to combine. Season with pepper.
• Divide Asian-style chicken noodle stir-fry between bowls. Enjoy!
3110
kJ
Energy (kJ)
743
kcal
Calories
12.9
g
Fat
2.9
g
of which saturates
70.2
g
Carbohydrate
15.3
g
of which sugars
11.1
g
Dietary Fibre
84.5
g
Protein
2712
mg
Sodium
