48 super food ideas MAY 2020
THAI DRUNKEN NOODLES
SERVES 4
PREP 15 MINUTES COOK 10 MINUTES
½ cup oyster sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons fish sauce
2 tablespoons brown sugar
3 garlic cloves, crushed
440g packet rice stick noodles
2 tablespoons peanut oil
500g chicken thigh fillets, thinly sliced
1 red capsicum, thinly sliced
1 long red chilli, thinly sliced
400g can baby corn spears, drained,
halved diagonally
2 green onions, thinly sliced diagonally
½ cup fresh Thai basil leaves
¹⁄³ cup fresh coriander leaves
1 Combine oyster sauce, soy sauce,
vinegar, fish sauce, sugar and garlic in
a small bowl. Place noodles in a large
heatproof bowl. Cover with boiling water.
Set aside for 2 minutes. Drain well.
2 Heat half the oil in a wok over high heat.
Add chicken. Stir-fry for 4 to 5 minutes or
until lightly browned. Transfer to a bowl.
3 Heat remaining oil over high heat. Add
capsicum and chilli. Stir-fry for 2 minutes.
Add drained noodles, chicken, corn and
onion. Stir-fry for 2 minutes or until heated
through. Add oyster sauce mixture and
half the basil. Stir-fry for 2 minutes or
until well combined. Transfer to a serving
platter. Serve sprinkled with coriander
and remaining basil.
NUTRITION: (per serve) 2825kJ; 16.7g fat;
3.8g sat fat; 34.3g protein; 93.5g carbs;
4.4g fibre; 99mg chol; 3246mg sodium.
PER SERVE
$3.82
THAI DRUNKEN
NOODLES
- ASIAN
- LOW SATURATED FAT
- QUICK
- SUPER EASY
25
STORE-CUPBOARD
SAUCES BRING THE
FLAVOUR IN THIS
SIMPLE STIR-FRY