Australian Healthy Food Guide — November 2017

hfg RECIPES

Hokkien noodles

plus

+chilli paste

+cooked chicken

breast

+carrots

+peanuts

you’ll need ...

2 medium carrots, grated

or finely sliced

½ medium red capsicum,

finely sliced

½ medium green capsicum,

finely sliced

½ bunch shallots, green

part only, finely sliced

¼ cup unsalted, roasted

peanuts, roughly chopped

1 Combine hoisin sauce and chilli

in a small bowl and set aside.

Asian chicken
noodle salad
Serves 4 Cost per serve $3.25
Time to make 15 min
9 dairy free 9 diabetes friendly

¼ cup hoisin sauce
1–2 teaspoons chilli paste
or chilli flakes
400g shelf-fresh thin
Hokkien noodles
2 cups shredded cooked
chicken breast

capsicums hoisin sauce

2 Meanwhile, cook the noodles

according to packet instructions.

Drain; rinse under cold water to

cool, drain again and set aside.

3 Place cooked chicken, carrots,

capsicums, half of the noodles

and shallots in a large bowl with

the hoisin-chilli dressing; toss.

4 Divide remaining noodles

among 4 serving bowls; top with

chicken noodle salad. Garnish

salad with peanuts and remaining

sliced shallots, and serve.

shallots

FRIDAY

Recipe: Megan Cameron-Lee. Photography: Mark O’Meara. Styling: Julz Beresford. Food prep: Sarah Mayoh.

58 healthyfoodguide.com.au

1560kJ/373cal

Protein 27.8g

Total Fat 12.1g

Sat Fat 2.4g

Carbs 35.8g

Sugars 9.5g

Fibre 7.5g

Sodium 410mg

Calcium 41mg

Iron 1.9mg

PER SERVE

PROTEINHIGH

Asian chicken

noodle salad

BU

DGET

$P

ECIAL