Crunchy sesame chicken and noodles

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 tablespoon salt-reduced soy sauce

1 tablespoon oil

1 clove garlic, minced

1 teaspoon chilli flakes

1 tablespoon sesame seeds

500g chicken breast fillets, cut in strips

280g dried egg noodles

2 spring onions, sliced

400g mushrooms, sliced

1 tablespoon minced ginger

1 fresh chilli, sliced (optional)

½ head cabbage, shredded

Instructions

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1 To make marinade, combine first 5 ingredients in a bowl. Add chicken and stir to coat. Set aside.

2 Cook noodles following packet directions. Drain. Set aside.

3 Place a frying pan over a medium-high heat. Add chicken and marinade. Stir-fry for 8-10 minutes until cooked though. Remove from pan and keep warm.

4 Add spring onions, mushrooms, ginger and chilli (if using) to pan. Stir-fry for 2 minutes. Add cabbage and stir-fry until softened. Add chicken and noodles to pan. Stir to combine then serve.

Variations

Make it gluten free: Use gluten-free varieties of soy sauce and noodles.

Nutrition Info (per serve)

Calories 468cal

Kilojoules 1960kJ

Protein 42g

Total fat 9g

–Saturated fat 1g

Carbohydrates 55g

–Sugars 6g

Dietary fibre 9g

Sodium 790mg

Calcium 100mg

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.

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