Peanut Noodle Stir Fry
Serves 2
Ingredients:
1 tsp coconut oil
1 small white onion, sliced
2 garlic cloves, finely chopped
1 tsp fresh ginger, grated
1 small red chilli, sliced
250g chicken breast, diced
a large handful of red cabbage, sliced
1⁄2 a red bell-pepper, sliced into thin strips
1 small carrot, spiralised or sliced
a large handful of broccoli florets
50g rice noodles, cooked according to packet instructions (or use noodles of your choice)
a small handful of fresh coriander, chopped
for the sauce:
100ml tinned coconut milk
1 tbsp soy sauce or tamari
1 tbsp crunchy peanut butter
Method:
Combine the sauce ingredients in a small bowl and mix well. Set aside.
Melt the coconut oil in a wok over a medium heat. Add the onion, garlic, ginger and chilli and fry for 3-4 minutes, or until the onion is soft.
Add the chicken and stir fry for 5 minutes.
Add the vegetables and stir fry for 5 minutes, or until tender.
Add the sauce and heat through for 2 minutes, stirring.
Serve on a bed of cooked noodles and garnished with fresh coriander. Store any leftovers in an airtight container and refrigerate for up to 2 days.
Per serving: 451 calories 15g fat
45g carbs 34g protein