Pasta - Chicken & Hokkien Noodle Stir Fry with Fresh Basil by
Source: Hello Fresh
Ingredients
1 tsp vegetable oil
400g chicken thighs, trimmed and cut into 2cm thick slices
1 small packet of fresh Hokkien noodles
1 tub thai chilli jam
2 tbs salt-reduced soy sauce
1 carrot, peeled and sliced on the diagonal
1 red capsicum, cut into strips
1 bunch spring onions, sliced on the diagonal
1 clove garlic, peeled and crushed
1/2 lemon, juiced
1 bunch basil, leaves picked
Instructions
1. Bring a kettle full of water to the boil.
2. Heat the vegetable oil in a large wok or frying pan over a medium high heat. Add the chicken and stir fry for 2-3 minutes or until golden and cooked through. Remove the chicken from the pan and place on a plate (leave any oil in the pan behind to cook the veggies in step 5).
3. Place the fresh Hokkien noodles in a heatproof bowl, pour over enough boiling water to cover the noodles and allow to soak for 1 minute. Drain.
4. In a small bowl, combine the Thai chilli jam and salt-reduced soy sauce with a splash of water.
5. Place the same wok over a medium-high heat. Add the carrot, red capsicum, spring onion and garlic and stir fry for 1 minute. Add the chilli jam mixture to the wok with the Hokkien noodles and chicken. Stir fry for 1-2 minutes or until heated through and well combined. Add the lemon juice, then remove from the heat and stir through teh basil leaves.
6. To serve, divide the stir-fry between serving bowls.
2. Heat the vegetable oil in a large wok or frying pan over a medium high heat. Add the chicken and stir fry for 2-3 minutes or until golden and cooked through. Remove the chicken from the pan and place on a plate (leave any oil in the pan behind to cook the veggies in step 5).
3. Place the fresh Hokkien noodles in a heatproof bowl, pour over enough boiling water to cover the noodles and allow to soak for 1 minute. Drain.
4. In a small bowl, combine the Thai chilli jam and salt-reduced soy sauce with a splash of water.
5. Place the same wok over a medium-high heat. Add the carrot, red capsicum, spring onion and garlic and stir fry for 1 minute. Add the chilli jam mixture to the wok with the Hokkien noodles and chicken. Stir fry for 1-2 minutes or until heated through and well combined. Add the lemon juice, then remove from the heat and stir through teh basil leaves.
6. To serve, divide the stir-fry between serving bowls.
Servings: 2 Serving Size: 1 person
Nutrition Information (per serving):Calories | 579 |
Fat | 18.7 g |
Saturated Fat | 4.3 g |
Sodium | 1210 mg |
Carbohydrates | 52.6 |
Sugars | 12.2 g |
Protein | 41.4 g |