Stir-fried Kimchi noodles with Chicken & Vegetables
PREP 10 MIN•COOK 15 MIN
DF
EF
GF
NF
Number of servings
2
50g dried flat rice noodles
1 1⁄4 cup (200g) kimchi vegetables & juice
2 tsp olive oil
300g skinless chicken breast cut into bite sized pieces
1 carrot (medium) cut into thin strips
1 courgette (medium) cut into thin strips
2 spring onions diagonally sliced
1 tsp sesame seeds toasted (optional)
Stir-Fry Sauce
1 tbs gochujang (Korean fermented chilli paste) or chilli sauce
1 tbs kecap manis (sweet soy sauce) (or gluten-free equivalent)
1 tsp sesame oil
Prepare the noodles to package directions until just undercooked.
Whisk sauce together in a small bowl.
Squeeze the juice from the kimchi into the stir-fry sauce, then roughly chop the kimchi vegetables.
Heat oil in a wok or large frypan over high heat. Add chicken and stir-fry for 3-4 minutes, or until golden and just cooked through. Transfer to a plate.
Add carrot and courgette to the wok and stir-fry for 30 seconds.
Add kimchi and stir-fry for another 2 minutes or until the vegetables are just tender.
Add noodles and sauce and toss until well combined and the noodles are tender.
Toss through most of the spring onion, reserving some to serve.
Transfer to serving bowls and scatter over the remaining spring onion and sesame seed, if using, to serve.
Energy (kJ)
1805 kJ / 429 cals
Protein
39 g
Fat
12.5 g
Sat. Fat
2.3 g
Carbs
37.5 g
Sugar
11.2 g
Fiber
9.9 g
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