488
CALORIES
46.8
PROTEIN (G)
54.9
CARBS (G)
9.5
FAT (G)
3.9
FIBRE (G)
Method
Marinate the chicken with paprika, pepper, garlic, 20 g soy sauce and sesame oil for at least 20 minutes if possible.
Cook the noodles according to the pack, drain and rinse briefly.
Stir-fry the chicken for 6–8 minutes until browned and 75°C in the centre; remove from the pan.
Stir-fry onion, pepper and spring onion for 4 minutes. Add noodles, remaining soy sauce, oyster sauce and drained bean sprouts.
Return the chicken and toss until everything is piping hot. Divide evenly into four servings.
ALLERGENS
Contains: Contains egg, molluscs, fish, soya, wheat and barley. May contain sesame, peanuts and nuts.
STORAGE & REHEATING
Cool quickly and refrigerate for up to 2 days. Reheat once until piping hot.
COACH NOTE
The sauce is already salty, so this recipe contains no additional salt.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use rice noodles and certified gluten-free sauces if required, then recalculate.
FREEZER GUIDANCE
Freeze for up to 1 month; noodles may soften after thawing.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.