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Preparation time: 25 minutes
Serves: 4
Cost: per serve: $4.45

Ingredients

•3 tablespoons salt-reduced light  soy sauce
•2 tablespoons hoi sin sauce
•200g rice stick noodles
•2 teaspoon peanut oil
•400g skinless chicken breast fillets, thinly sliced
•1 onion, cut into thin wedges
•3cm piece ginger, peeled, cut into thin matchsticks
•150g shitake mushrooms, halved
•200g green beans, trimmed, cut into 4cm lengths
•1 bunch Chinese broccoli, leaves and stalks separated, sliced
 

Putting it together

1.     Combine soy and hoi sin sauce in a small bowl. Set aside. Place rice stick noodles into a large bowl.
        Cover with boiling water and set aside to soak for 5 minutes. Drain well

2.    Meanwhile, heat half the oil in a wok or frying pan over high heat. Cook chicken in batches for 2–3 minutes,
       or until golden. Remove from wok and set aside. 

3.    Return wok to high heat and add remaining oil, onion and ginger. Stir-fry for 2 minutes.
       Add mushrooms and stir-fry for

4.    Add onion to casserole  and cook, stirring until soft.
       Add tomatoes and stock, and bring to boil. Return pork to casserole, cover and bake for 45 minutes.

5.    Return chicken to wok with Chinese broccoli leaves, noodles and combined sauces. Toss until everything is  
       coated and leaves are just wilted. 

  

Serving

Serve immediately

Nutritional Info (approximate per serve)

Recipe contributed by

Healthy Food Guide
www.healthyfoodguide.com.au