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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Low fat and easy! Ingredients:
200 g egg noodles |
1 tablespoon sesame oil |
2 tablespoons rice bran oil |
4 chicken breast fillets, cut into thin strips |
2 onions, sliced |
2 garlic cloves, finely chopped |
1/4 cup salt-reduced soya sauce |
300 g bean sprouts, plus extra to garnish |
1 birdseye fresh chili pepper, finely chopped (optional) |
Directions:
1. Prepare noodles according to packet directions, drain and return to pan. Stir through sesame oil. Cover and set aside.
2. Heat oil in large frying pan or wok on high. Stir-fry chicken for 3-5 minutes, until starting to brown. Toss in onion and garlic and stir-fry for 3 minutes. Add soy sauce, beansprouts and a splash of water and stir to combine. Add noodles and toss for 1 minute until heated through.
3. Divide noodles between serving plates, garnish with extra bean sprouts and scatter with finely-chopped chilli, if using.
4. Enjoy!
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