Stir-fries are a great way to get nutritious and low-fat meals on the table. This one is a colourful combination of chicken, noodles and assorted capsicums.
- 450g packet 98% fat-free thin hokkien noodles
- 1/2 cup reduced-fat peanut butter
- 2 tablespoons rice wine vinegar
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon rice bran oil
- 500g chicken breast fillets, thinly sliced
- 2 garlic cloves, crushed
- 5cm piece fresh ginger, peeled, cut into matchsticks
- 1 medium red onion, cut into thin wedges
- 1 medium red capsicum, thinly sliced
- 1 medium green capsicum, thinly sliced
- 1 medium carrot, peeled, cut into matchsticks
- Chopped roasted peanuts, to serve
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
- Combine peanut butter, vinegar and soy in a small bowl. Set aside.
- Meanwhile, heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry chicken, in batches, for 2 minutes or until browned all over and almost cooked through. Transfer to a bowl.
- Reduce heat to medium-high. Add remaining oil to wok. Swirl to coat. Stir-fry garlic, ginger and onion for 3 to 4 minutes or until onion has softened. Add capsicums and carrots. Stir-fry for 5 minutes or until vegetables are tender. Return chicken to pan with any juices. Stir-fry for 1 to 2 minutes or until cooked through. Add noodles and sauce mixture. Stir-fry for 3 minutes or until heated through. Serve with peanuts.