Serves 6
Prep time 10–15 mins, cooking time 15 mins
Nutritional per ~390 gram serving: Energy 1280 kJ (306 kcal), Protein 25.2 g, Fat total 7.9 g – saturated 0.7 g, Carbohydrate 29.7 g – sugars 7.5 g, Sodium 841 mg

Ingredients

250 g bean-thread noodles (glass noodles)

1 Tbsp oil (olive, rice bran or canola)

2 cm piece ginger, finely chopped

2 cloves garlic, finely chopped

5 cm chilli, deseeded and cut into very small pieces

500 g chicken thighs, skin off, remove bone and chop into 2cm chunks

1 red onion, cut into fine half circles

1 large carrot, grated

8 silverbeet leaves, finely shredded

2 cups fresh bean sprouts

1/3 cup salt-reduced soy sauce

1 tomato, cut into thin segments

white pepper

Directions

Soak the glass noodles in a large bowl with boiling water for at least 10 minutes.

In a large wok or pan, heat the oil then add ginger, garlic and chilli and cook for 2–3 minutes. Add chicken and cook for about 8 minutes until chicken is well cooked.

Add the vegetables, except for the tomato, and cook for about 2 minutes until the bean sprouts have started to wilt.

Drain the noodles and toss into the pan. Take the pan off the heat and stir using tongs. Add the soy sauce and serve with a couple of thin slices of tomato as decoration.

Add white pepper for seasoning as needed.

Helen Gibbs