Ingredients
Sauce
- 1/4 cup hoisin sauce
- 1/4 cup water
- 1 Tbsp soy sauce
- 1.5 tsp cornstarch
- 1/2 tsp sesame oil
- 1/4 tsp red chilli flakes
- salt and pepper to taste
Stir Fry
- 100g chicken breast sliced thin
- 150g ramen noodles
- 1 cup sliced cabbage
- 4 cups sliced vegetables
- 2 cloves garlic crushed
- 1/2 tsp grated fresh ginger
Method
- Whisk the sauce ingredients in a small bowl.
- Bring 4 cups of water to the boil in a sauce pan and stir in the ramen. Cook for 3 minutes and drain, reserving 1 cup of the ramen water.
- In a non stick pan cook chicken garlic and ginger over a high heat for 1-2 minutes. Don't cook through. Remove and set aside.
- Add vegetables to pan and cook on high heat for 3-5 minutes.
- Turrn down heat and add sauce and chicken to the pan. Simmer the sauce until thickened and the chicken is cooked through.
- Stir in noodles and add pasta water until desired consistency is achieved.
- Makes 2 serves.
MACROS per serve
- Protein 17.5g
- Carbs 38g
- Fat 16g
- Calories 366
Remember
- 1g of protein = 4 calories
- 1g of carbs = 4 calories
- 1g of fat = 9 calories
