| Servings |
|
Ingredients
- 100 g rice noodles
- 1 tsp olive oil
- 2 cloves garlic peeled and finely chopped
- 200 g lean chicken breast sliced
- 1 small red chilli finely chopped
- 2 cups of your favourite vegetables such as onion, shallots, green beans, carrot, capsicum, snow peas, bean sprouts, baby corn
- 1 egg and 1 additional egg white lightly beaten
- 2 tsp oyster sauce
- 2 tsp fish sauce
- 2 limes 1 juiced and 1 quartered for serving
Ingredients
|
|
Instructions
- Cook the rice noodles according to packet directions, then set aside.
- Heat half the oil in a non-stick frying pan. Add the eggs and move around the pan until they are just set. Place to one side.
- In the same pan, heat the rest of your oil. Add the garlic and chicken and cook for 2 minutes or until the chicken has browned slightly.
- Add the chilli and the vegetables. Steam the vegetables by pouring in ¼ cup of water.
- Stir in the oyster sauce, fish sauce, lime juice and noodles. Mix well until well combined, then add the cooked egg.
- Place in two bowls and serve with the additional lime wedges.
Recipe Notes
Calories per serve: 345