- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 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
Method
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.
Cook’s tip
For a slightly thicker sauce, mix 1 tsp cornflour in with the soy sauce.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,698kJ/ 404kcals |
---|---|
Fat | 12g |
Saturated Fat | 2.3g |
Carbohydrates | 34g |
Sugars | 14g |
Fibre | 10g |
Protein | 35g |
Salt | 1.6g |