Miso Chicken Lo Mein
PREP 5 MIN•COOK 15 MIN
Dan's taken inspiration from Japan and China for a noodle dish done the healthy way. Packed with protein and veggies, you'll have dinner on the table in less time than it would take to order takeout.
DF
EF
GF
NF
Number of servings
2
100g Hokkien noodles, fresh (or gluten free)
1 spray olive oil
300g skinless chicken breast thinly sliced
3 garlic cloves minced
100g mangetout julienned
1 carrot (medium) ribboned with a vegetable peeler
1 cup (40g) bean shoots well rinsed (optional)
4 sprigs of fresh coriander roughly chopped
1 long red chilli sliced (optional)
Sauce
2 tbs miso paste
1 tbs honey (rice malt syrup or maple syrup)
3 tsp sesame oil
Combine sauce ingredients in a small bowl. Whisk well, adding water to thin if required and set aside.
Cook noodles according to package instructions, then set aside.
Heat a non-stick frypan over medium-high heat and spray with oil.
Add chicken to pan and sear for 3-4 minutes each side or until fully cooked.
Add garlic, mangetout and carrots, stirring until tender (4-5 minutes).
Add sauce, cook for a minute then toss through bean shoots, if using, and noodles.
Divide between bowls, top with coriander and scatter over chilli, if using, to serve.
Energy (kJ)
1832 kJ / 438 cals
Protein
42.8 g
Fat
12.5 g
Sat. Fat
2.4 g
Carbs
35.7 g
Sugar
18.6 g
Fiber
6.5 g
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