Chicken, rice noodle and vegetable stir-fry
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Simple, fresh ingredients are key to any delicious stir-fry. Classic soy and oyster sauces combine all the flavours together.
Ingredients
Dry rice noodles
200 g, rice stick variety
Canola oil
1 tbs
Skinless chicken breast
600 g, thinly sliced
Green shallot(s)
4 individual, cut into 2cm lengths
Red capsicum
1 medium, thinly sliced
Canned baby corn
1 can(s), 420g size can, drained, (1 x 420g)
Oyster sauce
¼ cup(s), (60ml)
Reduced salt soy sauce
2 tbs
Instructions
1
Prepare noodles following packet instructions or until just tender. Drain.
2
Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry half the chicken for 3 minutes or until browned and almost cooked through. Transfer to a plate. Repeat with another teaspoon of oil and remaining chicken.
3
Reheat wok over medium-high heat. Add remaining oil and heat for 30 seconds. Stir-fry shallots, capsicum and corn for 2 minutes or until just tender. Add noodles, chicken, oyster sauce and soy sauce. Stir-fry for 2 minutes or until chicken is cooked and noodles are warmed through. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.