Malaysian Stir Fried Chicken Noodles
with Green Beans & Chilli
Calories
:
385 kcalProtein
:
40.7g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Soy
- Sulphites
- Wheat
- Molluscs
- Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Rice Noodle
1
Capsicum
1 packet
Green Beans
1
Long Chilli
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs)
1
Chicken Breast Strips
1 packet
Ginger Paste
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat, Sesame)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
vinegar (white wine or rice wine)
¼ cup
water
Utensils
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
2
- Meanwhile, roughly chop capsicum.
- Trim and roughly chop green beans.
- Thinly slice long chilli (if using).
- In a small bowl, combine kecap manis, oyster sauce, the soy sauce, vinegar and water.
3
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook capsicum and green beans until tender, 4-5 minutes.
- Transfer to a bowl.
4
- Wipe out pan and return to medium-high heat with a drizzle of olive oil.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
- Add ginger paste and sweet soy seasoning and cook until fragrant, 1 minute.
5
- Add cooked noodles, baby spinach leaves and kecap sauce mixture, tossing to combine, 1 minute. Season to taste.
6
- Divide Malaysian chicken noodles between bowls.
- Top with chilli to garnish. Enjoy!
