Chicken, Veggie & Noodle Stir-fry
Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 1/3packets Maggi two-minute chicken noodles
- 1tablespoons vegetable oil
- 150grams Maggi teriyaki bowls
- 500grams Woolworths chicken mince
- 250grams Birds Eye Thai stir-fry mix
- 2teaspoons sesame seeds
Nutrition per serving
1400kJ / 335Cal
1400 Kilojoules or 335 Calories
16% of daily energy intake*
Protein
26.8grams
Fat
16.5grams
Carbs
19.6grams
Sugars
14.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You only need six ingredients to make this speedy stir-fry. Instant noodles are elevated with fresh chicken, a vegetable medley, and rich seasonings.
Method
Step 1 of 4
Bring a large saucepan of water to the boil. Add noodles and seasoning sachets. Cook for 2 minutes. Drain.
Step 2 of 4
Heat oil in a large frypan over medium heat. Add mince and cook, breaking up lumps with a wooden spoon, for 6 minutes or until cooked through. Add sticky teriyaki sauce sachet and continue to cook for another 4 minutes or until golden-brown. Add vegetables and cook for a further 5 minutes or until vegetables are cooked.
Step 3 of 4
Add noodles to pan and add half of the sticky soy sauce sachet and toss to combine.
Step 4 of 4
Divide noodle mixture among 4 bowls. Drizzle with remaining sauce and top with sesame seeds.
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