Directions
- 1Prepare the sauce and set aside.
- 2Heat a wok or large skillet over medium-high heat. Add olive oil and then add the veggies, cook slightly until crunchy and remove.
- 3Add the sliced chicken and season with salt and white pepper. Stir-fry until almost cooked through (cook in 2 batches). Then add the garlic and chilli.
- 4Add the veggies, noodles, green onion and sauce. Mix well until noodles are cooked through (about 3 minutes).
- 5Divide into 4 bowls, garnish with green onion and serve with a lime wedge.
Ingredients
- 400 g fresh rice noodles
- 500 g raw chicken breast
- 60 g cashews
- 6 g olive oil
- 0.5 yellow onion
- 3 cloves garlic
- 1 small fresh chillies
- 1 carrot
- 1 broccoli
- 1 snow peas
- 1 green onion
- 1 tbsp zero calorie sweetener or white sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp rice wine vinegar or lemon/lime juice
- 4 lime wedges
- 10 g chopped cashews
Equipment
wok or large skilletnon-stick pan
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