Sugar snaps with rice noodles and chicken
A light wok dish bursting with vegetables. The sugar snaps add a crispoy bite. Perfect for lunch or a light meal and easy to prepare if you are pressed for time.
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Preparation method
- Slice the onion into thin rings. Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Wipe the mushrooms with kitchen paper and slice them.
- Slice the chicken breast into 3 cm strips. Heat the olive oil in the wok and stir fry the chicken for approx. on a high heat for 6 minutes until golden brown and cooked. Add the sliced vegetables and sugar snaps. Press the garlic above the pan. Stir fry for another 4 minutes or until the vegetables are just cooked but still retain their bite. Season to taste with the ketjap, ginger syrup, sambal and salt and pepper.
- In the meanwhile, prepare the rice noodles according to the instructions on the package.
- Divide the noodles, vegetables and chicken over 4 plates and scatter the bean sprouts on top.
Nutrition value per person/bite
- Energy
- 520 kcal
- Protein
- 29 g
- Fat
- 9 g
-
- Saturated
- 2 g
- Carbohydrate
- 78 g
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- Sugars
- 15 g
- Fibers
- 6 g
