Recipes › Lunch

• Lunch
• 20 min
• Dairy-Free

Chicken and vegetable stir-fry with noodles

Quick chicken, broccoli and pepper stir-fry with egg noodles.

Calories

535

Protein

41 g

Carbs

64 g

Fat

13 g

Per serving. Makes 2 servings.

Ingredients

• 250 g Chicken breast
• 120 g Egg noodles, dry
• 1 tbsp Vegetable oil
• 150 g Broccoli
• 1 Red bell pepper
• 2 Garlic
• 10 g Fresh ginger
• 2 tbsp Soy sauce
• 1 tbsp Honey

Contains: Cereals containing gluten, Eggs, Soybeans. Always check the labels of what you buy.

Method

1. Cook the noodles according to the pack, then drain and rinse.
2. Slice the chicken thinly, cut the broccoli into small florets, deseed and slice the pepper, crush the garlic and grate the ginger.
3. Heat the oil in a wok over a high heat and stir-fry the chicken for 5 minutes until cooked through.
4. Add the broccoli, pepper, garlic and ginger and stir-fry for 3 minutes, adding a splash of water to help the broccoli steam.
5. Add the noodles, soy sauce and honey and toss for 1–2 minutes until everything is coated and hot.

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