Stir-fried Kimchi noodles with Chicken and Vegetables

PREP 10 MIN
COOK  15 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

50g dried flat rice noodles

1 14 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

Methodbased on 2 servings
1

Prepare the noodles to package directions until just undercooked.

2

Whisk sauce together in a small bowl.

3

Squeeze the juice from the kimchi into the stir-fry sauce, then roughly chop the kimchi vegetables.

4

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.

5

Add carrot and courgette to the wok and stir-fry for 30 seconds. 

6

Add kimchi and stir-fry for another 2 minutes or until the vegetables are just tender. 

7

Add noodles and sauce and toss until well combined and the noodles are tender. 

8

Toss through most of the spring onion, reserving some to serve. 

9

Transfer to serving bowls and scatter over the remaining spring onion and sesame seed, if using, to serve. 

Nutritional Informationper serving

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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