| Ingrédient |
Quantité |
Calories |
| Poivron rouge |
149g |
39kcal |
| Pois verts crus |
200g |
162kcal |
| Pois, crus à gousses comestibles |
150g |
63kcal |
| Graines de sésame |
9g |
52kcal |
| Chicken broiler, raw, meat only boneless breast |
580g |
696kcal |
| Nouilles sèches aux œufs |
300g |
1155kcal |
| Ail |
9g |
13kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
20g |
6kcal |
| Huile, sésame, salade ou cuisson |
13.65g |
121kcal |
| Sauce, huître, prête à servir |
36g |
18kcal |
| Chou, cru, chinois (bok choy) |
750g |
98kcal |
Recipe Instructions:
Ingredients
300g fresh egg noodles
3 teaspoons sesame oil
3 cloves garlic, crushed
2 tablespoons oyster sauce
580g skinless chicken breast fillet, finely sliced
4 spring onions, trimmed, cut into 6cm lengths
1 red capsicum, cut into strips
1 bunch bok choy or gai lan, trimmed, cut into 6cm lengths
200g snow peas, trimmed
150g sugar snap peas, trimmed
1 tablespoon sesame seeds
Instructions
1Cook noodles following packet directions, drain and keep warm. In a small bowl, combine sesame oil, garlic and oyster sauce. In a large bowl, place the chicken and half the oyster sauce mix. Toss to combine and season with pepper.
2Spray a large wok or non-stick pan with oil and set over medium-high heat. Cook spring onions for 2-3 minutes until just softened. Remove from pan and set aside. Cook chicken in batches until golden, spray with extra oil if needed. Remove from pan and set aside.
3 Add capsicum and thicker stems of bok choy or gai lan, stir fry for 30 seconds. Add snow peas and sugar snap peas. Add a splash of water to create steam. Add remaining greens and toss 30 seconds to wilt. Return spring onions and chicken to the pan with noodles. Drizzle over remaining sauce and toss to combine and heat through.
4 Divide mixture among 4 bowls and sprinkle with sesame seeds, to serve
