Chicken and pumpkin stir-fry with noodles

Rating:

Average: 4 (1 vote)

Serves: 4
Time to make: 25 mins
Total cost: $12.40 / $3.10 per serve
(at time of publication)

Dairy free Diabetes friendly Gluten free (or can be made gluten free*)High protein Low sodium

Ingredients
Nutrition info.

Full ingredients list:

2 x 220g packets udon noodles
5cm piece ginger, grated
1 tablespoon peanut oil
2 medium onions, sliced
1 long red chilli, seeded, sliced
500g skinless chicken breast fillets, cut into strips
500g pumpkin, cut into chunks
3 bunches baby bok choy, shredded

Nutritional information (per serve)

Kilojoules:

2,100kJ

Calories:

502cal

Protein:

30.4g

Total fat:

15.8g

Saturated fat:

3.8g

Carbohydrates:

56.9g

Sugars:

9.3g

Dietary fibre:

4.7g

Sodium:

321mg

Calcium:

131mg

Iron:

3.1mg

Instructions

Instructions and steps:

Step 1 Cook noodles according to packet instructions; drain and toss with half of the ginger in a large bowl. Cover to keep warm.

Step 2 Heat half of the peanut oil in a large non-stick frying pan or wok set over high heat. Add sliced onions and chilli with remaining ginger; stir-fry for 2–3 minutes, or until soft and fragrant.

Step 3 Add chicken strips to frying pan and stir-fry for 3 minutes, or until browned. Add pumpkin chunks with remaining peanut oil and cook, stirring occasionally, for 4–5 minutes, or until tender.
Add bok choy; cook for a few more minutes, or until wilted.

Step 4 Add ginger noodles to pan; toss and heat through. Divide stir-fry among bowls and serve.