Honey soy chicken fried noodles

Serves: 4

Time to make: 10 mins

Ingredients

500g skinless chicken breast, cut into strips
1 clove garlic, crushed
1½cm piece fresh ginger, peeled and grated
2 large carrots, cut into matchsticks
1 large red capsicum, thinly sliced
200g snow peas, trimmed
¼ head cabbage, coarsely chopped (we used red but green cabbage is fine too)
1 cup reduced-salt chicken stock
¼ cup reduced-salt soy sauce
1 tablespoon honey
2 x 220g packs fresh hokkien noodles, heated according to packet instructions
¼ cup unsalted roasted cashews
1 cup mung bean sprouts, to serve
2 teaspoons sesame seeds, toasted, to garnish
1 red chilli, deseeded and sliced, to garnish (optional)
1 spring onion, sliced, to garnish
Handful fresh coriandercilantroX or Thai mint, to garnish, optional
1 lime, wedges (optional)

Instructions

Stay Awake

1 In a large bowl, combine chicken strips, garlic and ginger. Spray with cooking oil. In a large wok, over a medium-high heat, stir-fry half the chicken until browned. Transfer to a bowl. Reheat wok and repeat with remaining chicken.

2 To the hot wok add carrots, capsicum, snow peas and cabbage and stir-fry 2 minutes. Add stock, soy sauce and honey and boil for 3 minutes, coating vegies with sauce.

3 Return chicken to wok along with prepared noodles and cashews. Stir-fry until combined and heated through, about 2-3 minutes.

4 Divide cooked noodles among four bowls and garnish with sprouts, sesame seeds, chilli (if using) and spring onion. Top with fresh herbs and serve with lime wedges on the side, if desired.

Nutrition Info (per serve)

Calories 460cal

Kilojoules 1900kJ

Protein 40.8g

Total fat 10.1g

–Saturated fat 1.8g

Carbohydrates 44.6g

–Sugars 19.3g

Dietary fibre 11.6g

Sodium 890mg

Calcium 107mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.