Ingredients

• 2 chicken breasts or 450g firm tofu

• 1 medium onion

• 2 medium carrots

• 1 small broccoli floret

• ¼ cabbage

• ¼ cauliflower

• ½ medium red capsicum

• 1 medium zucchini

• 400g wholemeal noodles

• 4 tablespoons sweet soy sauce, reduced salt

• 1 tablespoon extra-virgin olive oil

*Add any additional vegetables.

 

Method

1. Dice up all vegetables and chicken. Place in a wok with olive oil.

2. Fry on high heat, stirring continuously until the vegetables soften slightly. Add soy sauce and mix.  

3. Soften the noodles in a container with boiling water for 5-minutes, then drain the water and add to the pan.

4. Combine all ingredients until all the liquid has evaporated.

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Nutritional info per serve (chicken)

Energy: 1140kJ

Protein: 32g

Total fat: 6.4g

Saturated fat: 1.3g

Carbohydrate: 17.6g 

Sodium: 732mg