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Sweet & sour chicken noodles
This takeaway classic gets a glow up with a flourish of fresh mango. Chicken meets stir-fried spring onion, carrot and pepper in a tangy tamari, rice wine vinegar, ginger and garlic sauce – just add oodles of noodles, the mango chunks and a sprinkle of coriander for a fabulous fakeaway in 25 mins!
SWK: Source of fibre
SWK: High protein
Plants 7
fake away
Serving size
Ingredients
- 1 carrot
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 3 spring onion
- 300g chicken breast strips (raw chicken breast slices)
- 1 mango
- 1 handful of fresh coriander
- 1 onion
- 1 pepper
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tomato purée
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 563
Protein: 45g
Carbs: 86g
Fat: 4.8g
Ingredients
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 2 carrot
- 2 onion
- 2 pepper
- 6 spring onion
- 600g chicken breast strips (raw chicken breast slices)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tbsp tomato purée
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 mango
- 1 handful of fresh coriander
Nutritional Information
Calories: 537
Protein: 44g
Carbs: 80g
Fat: 4.5g
Sweet & sour chicken noodles
This takeaway classic gets a glow up with a flourish of fresh mango. Chicken meets stir-fried spring onion, carrot and pepper in a tangy tamari, rice wine vinegar, ginger and garlic sauce – just add oodles of noodles, the mango chunks and a sprinkle of coriander for a fabulous fakeaway in 25 mins!
Cook time:
25 mins
Cuisine:
Chinese
Food group:
Poultry
Allergens: Soya
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x large non-stick frying pan
Chop, chop!
- Dice the carrots into 1cm cubes, then peel the onions and cut each into 8 wedges. Deseed the peppers and dice into 2cm squares, then thinly slice the spring onions.
Ace the base
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the carrots, onions and peppers for 5-7 mins.
Turn up the flavour
- Tip the chicken into the frying pan, then stir in the ginger & garlic paste and tomato purée, and cook for 2-3 mins.
- Sprinkle in the vinegar and tamari and pour in 150ml water (250ml for 4 portions). Add the spring onions, stir well and simmer for 3-4 mins, until the chicken is cooked through.
Cook the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Finish & serve
- At the same time, stone the mango and dice the flesh into 2cm cubes. Finely chop the coriander.
- Stir the noodles and coriander into the stir-fry, scatter over the mango and serve.