- 1 Tbsp vegetable oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 cup bell pepper (red green and/or yellow), julienned
- 1 carrot julienned
- 1 cup frozen beans
- 1 cup shredded cabbage
- 2 cups chicken stock
- 9 oz packet rice noodles 250 g
- 1/4 tsp ginger
- cayenne pepper optional
- 1 tsp soy sauce
- 1 oyster sauce
- 1 tsp sesame oil
- 2 cups cooked chicken breast meat cut into bite-sized chunks
- 1 cup prawn tails shelled
- In a wok or a large pan, heat vegetable oil. Saute onion until soft. Add garlic and fry for 1 minute.
- Add bell peppers, carrot, beans and cabbage. Cook, stirring, until cabbage has wilted.
- Add chicken stock and bring to the boil. Add rice noodles directly into vegetable mixture. Simmer until noodles are cooked.
- Add ginger, cayenne pepper, soy sauce, oyster sauce, sesame oil, chicken and prawns. Toss until heated through. Serve immediately.
Source: Diet Taste
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