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Recipe

A fragrant and colorful stir-fry with the flavors of Thailand

Yield : Makes 4 servings
Prep Time :  20 mins
Cooking Time :  15 mins

Ingredients

  • 6 oz (75g) cellophane (mung bean) noodles
  • 3 tbsp peanut or vegetable oil
  • 3 skinless and boneless chicken breasts, cut into thin strips
  • 1 onion, sliced
  • 4 oz (115g) shiitake mushrooms, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 lemongrass stalk, peeled and bottom part minced
  • 1 tsp peeled and finely grated fresh ginger
  • 1 fresh hot Thai red chile, seeded and minced
  • 1 head of bok choy, shredded
  • 2 tbsp soy sauce
  • 1 tbsp Asian fish sauce
  • 1 tsp sweet chili sauce

Directions

1. Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.

2. Heat 2 tbsp of the oil in a wok over high heat. Add the chicken and stir-fry about 3 minutes, or until lightly browned. Transfer to a plate.

3. Reduce the heat to medium and add the remaining 1 tbsp oil. Add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, lemongrass, ginger, and chili, and stir-fry about 2 minutes, or until the bell pepper softens.

4. Add the bok choy and stir-fry for about 2 minutes, or until wilted. Return the chicken to the pan and add the noodles. Pour in the soy sauce, fish sauce, and sweet chile sauce, and toss everything together over the heat for 2–3 minutes, or until piping hot. Serve hot.

Notes

Nutritional Benefits: low fat


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

510kcal (25%)
254mg (25%)
137mg (228%)
533mcg RAE (18%)
1429mg
112mg
43g
5g
4g
48g
113mg (38%)
1220mg (51%)
2g (9%)
16g (24%)
4mg (22%)
 

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