Wok-fried noodles with five-spice chicken & pear

Cooking Meat Wok-fried noodles with five-spice chicken & pear

Pear added to stir-fry adds an interesting sweet crunch factor.

Lables: Low carb Low kilojoule Lower gi Gluten free Lactose free Milk free Wheat free
  1. To marinate chicken, place chicken, char siu sauce and five-spice in a bowl, season with salt and pepper, then toss to combine. Stand at room temperature for 15 minutes to marinate.
  2. Meanwhile, cook noodles in a pan of boiling salted water for 2 1/2 minutes or until al dente. Drain, then rinse under cold running water.
  3. Heat oil in a large wok over high heat. Add garlic, ginger and onion, and stir-fry for 3 minutes or until onion is softened. Add chicken and stir-fry for 6 minutes or until it starts to brown. Add broccolini and stir-fry for 3 minutes or until broccolini is tender. Add cabbage and noodles, and stir-fry for 1 1/2 minutes or until noodles are warmed through.
  4. Add pear and toss to combine. Divide noodles among bowls to serve.

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2 x 200g chicken breasts, thinly sliced widthwise
95g char siu sauce
3 tsp Chinese five-spice
270g packet soba noodles
60ml vegetable oil
2 cloves garlic, crushed
1cm piece ginger, finely grated
1 red onion, cut into thin wedges
1 bunch broccolini, trimmed, cut into 3cm pieces on the diagonal
80g finely shredded red cabbage
1 large firm packham pear, cut into julienne
Sliced long red chillies , to serve

Adv

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