Preparation Time 10 minutes
Cooking Time 10 minutes
Per Serve: 1561kJ
1 cup salt reduced chicken stock
50g rice vermicelli noodles
1 tablespoon olive oil
500g diced skinless chicken breast fillet
1 red capsicum, cut into thin strips
2 bunches broccolini, cut into 3cm lengths
150g snow peas or sugar snap peas, trimmed
2 teaspoons sweet soy sauce (kecap manis)
1 Bring stock to the boil then pour over the noodles. Cover and set aside until required.
2 Heat oil in a wok or non-stick frying pan and cook chicken until golden on all sides. Add vegetables and cook for 2 minutes until just cooked.
3 Snip noodles with kitchen scissors into shorter lengths. Add noodles to wok with any remaining stock and the kecap manis. Toss until heated through and serve immediately.
If desired, sprinkle with dry roasted cashew nuts and fresh coriander leaves.
The recipes have all been reviewed by an accredited practicing dietician and are aligned with the low kilojoule recommendations outlined in the Australian Guide to Healthy Eating. That is, the recipes are all under 1,700 kg per serve.
The Carousel thanks Together Counts for this recipe, an initiative of the Australian Food and Grocery Council.