Chicken with vermicelli noodles

Cooking Meat Chicken with vermicelli noodles

This diabetes friendly low-fat recipe ticks all the boxes including taste. Its also ready in under 30 minutes!

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes or until just tender. Drain.
  2. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes or until just beginning to brown. Add garlic, ginger, carrot and capsicum. Stir-fry for 2 minutes. Add asparagus, spice powder, sauce and noodles. Stir-fry for 2 to minutes or until heated through. Season with pepper. Serve with coriander leaves.

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250g packet bean thread vermicelli noodles
1 tbsp rice bran oil
4 chicken thigh fillets, cut into 1cm cubes
2 garlic cloves, chopped
2cm piece fresh ginger, finely grated
2 medium carrots, peeled, halved lengthways, sliced diagonally
1 red capsicum, thinly sliced
1 bunch asparagus, sliced diagonally
1/4 tsp Chinese five spice powder
1/2 cup plum sauce
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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