Thai-Style Chicken & Konjac Noodles
with Stir-Fried Veggies
Bring the night noodle markets straight into your kitchen by whipping up this super easy and super tasty Thai fusion dinner. You'll be glad you stayed in as the because this meal is a delight with every bite.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
zucchini
1 bag
green beans
1 packet
konjac noodles
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
chicken mince
1 pinch
chilli flakes
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tbs
water
1 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Thinly slice carrot and zucchini into half-moons. Trim green beans. • Drain and rinse konjac noodles. • In a small bowl, combine sweet chilli sauce, oyster sauce, the water and the soy sauce.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans, until tender, 4-5 minutes. Season and transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, return veggies to pan and sauce mixture, stirring, until slightly reduced, 1 minute. • Remove pan from heat and add konjac noodles, tossing, until combined.
• Divide Thai-style chicken & veggie stir-fry between bowls. • Top with chilli flakes (optional) to serve. Enjoy!
