Skinny Thai Style Chicken and Rice Noodle Stir-Fry
WW Points: 9 Purple, 9 Blue, 12, GreenAdapted from original recipe at https://www.taste.com.au/recipes/thai-style-chicken-noodle-stir-fry-recipe/3udcmehx.
Equipment
- Skillet
Ingredients
- 14 oz rice noodles
- 2 Tbsp sesame oil
- 3 lb chicken breast (thinly sliced)
- 14 oz coleslaw mix
- 2 tsp ginger
- 2 tsp minced garlic
- 2 tsp chili paste
- 1 cup stir-fry sauce
- ½ cup tamari light
- 2 cups bean sprouts
- 4 Tbsp cashews (chopped or crushed)
Instructions
- Cook noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.14 oz rice noodles
- Meanwhile, heat oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry for 3 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken.2 Tbsp sesame oil, 3 lb chicken breast
- Combine the chicken in the wok or pan with the vegetables, ginger, garlic, chilli paste, noodles, stir-fry sauc, and tamari lite. Stir-fry for 2 mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.3 lb chicken breast, 14 oz coleslaw mix, 2 tsp ginger, 2 tsp minced garlic, 2 tsp chili paste, 1 cup stir-fry sauce, ½ cup tamari light, 2 cups bean sprouts, 4 Tbsp cashews