CAL P/SERVE
485
kJ P/SERVE
2030
FAT P/SERVE
10.2g
SODIUM P/SERVE
603g
If you wish for a thicker sauce then you can add some cornflour mixed with a little water just prior to serving.
Ingredients
- 1 chicken breast, no skin, diced
- ¼ red capsicum, chopped
- ¼ onion, sliced
- 50g fresh spinach leaves
- 4 small mushrooms, sliced
- 1 clove garlic, crushed
- 30g green beans, sliced
- 1 tbsp. peanut butter
- 1 tbsp. soy sauce, salt reduced
- 1 tsp. curry powder
- 1 tsp. brown sugar
- 200ml light n creamy evaporative milk
- 100g fresh noodles – Hokkien or Singapore
- Cooking spray
Method
- Boil kettle and soak noodles for 2-3 minutes, drain and set aside.
- Place peanut butter, soy curry powder and brown sugar in a little bowl and heat for 10-20 seconds in microwave until softened. Set aside.
- Heat a wok or non-stick frypan, spray with cooking spray. Stir fry capsicum & onions for a couple of minutes until softened.
- Add beans, mushrooms and chicken and cook a further few minutes until chicken has browned. Then add garlic and spinach leaves. Add peanut mixture to pan with milk, bring to a simmer. Add Hokkien noodles and keep simmering until all incorporated.
- Serve immediately.
Nutrition Table
Servings: 2
Serving size:443g
Average Serve | Average 100g | |
---|---|---|
Energy | 2030 kJ | 458 kJ |
485 Cal | 109 Cal | |
Protein | 62 g | 14 g |
Fat, total | 10.2 g | 2.3 g |
- saturated | 3.1 g | 0.7 g |
Carbohydrate | 32.6 g | 7.4 g |
- sugars | 17.4 g | 3.9 g |
Sodium | 603 mg | 136 mg |