with Mixed Veggies & Crispy Shallots
More on the healthier side, konjac noodles are made from the starchy roots of the Chinese konjac plant. This equally tasty noodle, when matched with slow-cooked chicken, is a powerhouse duo of flavour that will blow your tastebuds away. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Green beans
1 packet
Zucchini
1
Carrot
1
Garlic
2 clove
Slow-cooked chicken breast
1 packet
Konjac noodles
1 packet
Sweet chilli sauce
1 packet
Low sodium soy sauce
0.5 tbs
Vinegar
1 tsp
Sesame dressing
2 packet
Crispy shallots
1 sachet
• Trim and halve green beans. • Thinly slice zucchini and carrot into half-moons. • Finely chop garlic. • Drain slow-cooked chicken breast. Transfer to a bowl, then roughly shred. • Drain and rinse konjac noodles.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, carrot and green beans until tender, 4-5 minutes. • Add shredded chicken and garlic, and cook until fragrant, 1-2 minutes.
• To pan with veggies, add sweet chilli sauce, the low-sodium soy sauce and vinegar until combined, 1 minute. • Remove from heat, and sesame dressing and konjac noodles, tossing to combine. Season to taste.
• Divide sesame pulled chicken & konjac noodles between bowls. • Sprinkle over crispy shallots to serve. Enjoy!
1550
kJ
Energy (kJ)
370
kcal
Calories
19.4
g
Fat
3.8
g
of which saturates
29.1
g
Carbohydrate
21.2
g
of which sugars
6.3
g
Dietary Fibre
27.5
g
Protein
1132
mg
Sodium
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