Stir fried chicken & Chinese Serves 4 leaf with lentil noodles

Stir fried chicken & Chinese leaf with lentil noodles

Name: Stir fried chicken & Chinese leaf with lentil noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 2 shallots, thinly sliced; 2 large cloves garlic, thinly sliced; 500 g pack Essential British Chicken Mince; 1 head Chinese leaf, cut into 1cm slices; 1 red chilli, thinly sliced; 100 g green beans, cut into 2-3 lengths; 20 g pack Thai basil, leaves only; 1 tbsp light soy sauce; 2 tsp fish sauce; 150 ml chicken stock; 275 g pack lentil protein noodles; 1 pinch ground white pepper; 2 tbsp roasted peanuts, crushed; 1 lime, wedges

This Thai-inspired stir fry is packed with zingy flavours and made with protein-rich lentil noodles for a satisfying speedy supper.

5 out of 5 stars(4) Rate this recipe

HealthyLow in saturated fatHigh proteinSource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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1 tbsp sunflower oil
2 shallots, thinly sliced
2 large cloves garlic, thinly sliced
500g pack Essential British Chicken Mince
1 head Chinese leaf, cut into 1cm slices
1 red chilli, thinly sliced
100g green beans, cut into 2-3 lengths
20g pack Thai basil, leaves only
1 tbsp light soy sauce
2 tsp fish sauce
150ml chicken stock
275g pack lentil protein noodles
1 pinch ground white pepper
2 tbsp roasted peanuts, crushed
1 lime, wedges

Heat the oil in a large deep sauté pan or wok. Stir fry the shallots and garlic for 2 minutes, then add the mince and cook for 5 minutes more, stirring regularly until the juices run clear and no pink meat remains.
Stir in the Chinese leaf, chilli, green beans and most of the basil and cook for 5 minutes more, stirring regularly, until the vegetables are tender.
Meanwhile, mix together the soy and fish sauces and stock.
Add the flavoured stock to the pan with the noodles, stir well, then cover with a lid. Lower the heat and cook for 2-3 minutes more until piping hot. Season with salt and white pepper, then scatter with the crushed peanuts and reserved basil. Serve with lime wedges for squeezing over.