This recipe is a fantastic one from Curtis Stone. It's a Coles "Feed your family for $10" one - so straight up, we know it's cheap and family-friendly. It's low-calorie too - just 298 calories per serve and DELICIOUS! The original recipe uses prawns, but I substituted chicken and it worked really well - you'll love this one!
Ingredients (serves 4)
Olive oil spray
1/2 medium brown onion
2 tablespoons fresh ginger, finely chopped
1/2 red chilli, thinly sliced
1/4 cup rice wine vinegar
1 1/4 cups pineapple juice
1/4 cup tomato sauce
2 tablespoons soy sauce
4 teaspoons brown sugar
200g egg or Singapore noodles
400g chicken breast, cut into strips
1 carrot, peeled and thinly sliced
1 red capsicum, thinly sliced
200g Chinese cabbage
Method
Heat oil in a medium saucepan over medium heat and cook onion for 3 minutes, until softened. Add the ginger and chilli and cook for a further 2 minutes.
Add vinegar, pineapple juice, sauces and sugar and bring to the boil. Reduce heat and simmer for 10 minutes or until sauce reduces to 1 cup. Remove from heat.
While sauce is reducing, cook noodles according to packet directions.
Place a wok over high heat and spray with oil. Add chicken and cook until browned lightly. Add carrot and capsicum and cook for another 2 minutes. Add wombok and cook for 1 minute, until wilted.
Add the sauce and noodles and toss well. Serve.
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