Chicken, veg and noddle stir fry

Serves: 6 

Prep time: 10 mins

Cooking time: 20 mins

Ingredients: 

2½ cups (250g) rice or noodles (wholemeal or pad thai noodles) 

1⅓ cup (200g) skinless chicken breast or tofu, diced  

2 garlic cloves crushed (or 1 tsp minced garlic) 

1 large brown onion, finely chopped  

Sliced vegetables (or 1.5 cup frozen vegetables): 

• 5 button mushrooms, sliced  
• 2 medium zucchinis, sliced  
• 1 large carrot, sliced  
• 1 red capsicum, sliced  

1 tbsp reduced salt soy sauce  

2 tbsp sweet chilli sauce  

2 tbsp unsalted peanuts, chopped (optional) 

2⅓ cups bean sprouts (optional)  

2 tbsp chopped coriander (optional) 

Olive oil spray 

Method: 

1. Cover noodles with boiling water in a bowl and set aside. Noodles will be soft by the time you are ready to serve. Drain well.  
2. Spray frypan with small amount of oil spray to lightly cover surface.  
3. Cook chicken/tofu until browned.  
4. Add garlic and onion  
5. Add frozen/fresh vegetables zucchini, carrot, mushrooms, capsicum and stir fry for 4-5 minutes.  
6. Reduce heat. Add cooked noodles, soy sauce and sweet chilli sauce, and cook for a further 5 minutes. Check that chicken pieces are cooked through by cutting a piece in half, you should not see pink flesh.  
7. Dish out into 6 bowls. Sprinkle bean sprouts, chopped peanuts and coriander on top before serving.