828
Calories
90g
Protein
46g
Fat
14g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Garlic clove - 3 g (1 pcs)
- Chicken breast - 200 g
- Soy sauce - 10 ml (2 tsp)
- Peanut butter - 15 g (1 tbsp)
- Rice vinegar - 10 ml (2 tsp)
- Bell pepper - 70 g (0.3 whole)
- Cashew nut - 25 g
- Fish sauce - 15 ml (1 tbsp)
- Coriander, chopped - 10 g (1 tbsp)
- Red chili - 4 g (0.5 whole)
- Egg, beaten - 80 g (2 whole)
- Chinese cabbage - 120 g
- Grape seed oil - 10 ml (2 tsp)
- Kelp noodles - 200 g
How to make:
- Bring a pan of water to the boil, add the noodles, and cook according to the packet instructions. Drain and refresh under cold water. Cut the chicken into bite sized chunks
- Whisk the sauce ingredients together. Prepare and chop the rest of the ingredients
- In a frying pan, heat some oil and add the bell pepper, fry on a high heat until starting to soften. Add the chinese cabbage and cook for a further 2 minutes
- Add the chicken, chilli and garlic and stir fry for a few minutes until the chicken is cooked through. Next add the beaten egg and leave to set for 30 seconds then stif-fry for a few minutes
- Add the spring onions, dressing and noodles to the pan and stir-fry for 2 minutes, until heated through and well combined
- Serve with some chopped coriander and cashew nuts scattered over
