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One-Pan Asian-Style Chicken & Noodles

One-Pan Asian-Style Chicken & Noodles

One-Pan Asian-Style Chicken & Noodles

with Rainbow Veggies & Crushed Peanuts

Get up to $200 off!

In this one pan wonder, whip up sweet chilli and oyster sauce-doused chicken, with tasty vermicelli noodles. With colourful veggies and crushed peanuts for garnish, you'll be coming back for seconds (and thirds!).

This recipe is under 650kcal per serving.

:

Calorie Smart

•Climate Superstar

:

Gluten

•Molluscs

•Wheat

•Soy

•Peanuts

20 minutes

1

carrot

1

zucchini

1 tin

sweetcorn

1 packet

oyster sauce

()

1 packet

sweet chilli sauce

1 packet

vermicelli noodles

1 packet

chicken mince

1 packet

ginger paste

1 bag

baby spinach leaves

1 packet

crushed peanuts

( )

olive oil

½ tbs

soy sauce

()

Energy (kJ)1924 kJ

Fat23.6 g

of which saturates5.1 g

Carbohydrate27.4 g

of which sugars18 g

Protein34.4 g

Sodium1339 mg

•Large Frying Pan

1

• Boil the kettle. • Cut carrot and zucchini into half-moons. Drain sweetcorn. • In a small bowl, combine oyster sauce, sweet chilli sauce and the soy sauce. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiling water to cover the noodles. Cover and set aside until tender, 3-4 minutes. Drain.

2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and corn, until just tender, 2-3 minutes. Add chicken mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, add ginger paste and cook, until fragrant, 1 minute.

3

• Add oyster sauce mixture, vermicelli noodles and baby spinach leaves. • Toss to combine, 1 minute. Season.

4

• Divide Asian-spiced chicken and noodles with rainbow veggies between bowls. • Top with crushed peanuts to serve. Enjoy!

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