Rice noodles, dried, 60 g
Sunflower oil, 1 teaspoon(s)
Garlic, 2 clove(s)
Chicken breast, lean, raw, 200 g, sliced
Mixed vegetables, any type, 2 cup(s), eg. onion, capsicum, snow peas, bean sprouts, chilli, baby corn
Eggs, raw, 1 60g egg(s)
Egg white, raw, 1 egg white(s)
Oyster sauce, 2 teaspoon(s)
Fish sauce, 2 teaspoon(s)
Lime juice, 2 teaspoon(s)
Castor sugar, granulated, 1 teaspoon(s)
Preparation time: 5 minutes
Cooking time: 7 minutes
1. Place the rice noodles in a heatproof bowl, cover with boiling water and leave to stand for 6-8 minutes, or until soft. Drain and set aside.
2. Meanwhile, heat half the oil in a non-stick frying pan. Lightly break up the eggs in a bowl. Pour into the pan and cook for 2 minutes, or until just set. Remove from the pan and keep warm.
3. Heat the remaining oil in the same pan over a medium-high heat. Add the garlic and chicken and cook for 1-2 minutes. Mix in the prepared vegetables and continue to cook. Pour in ¼ cup of water to steam and help the vegetables cook through. Stir in the oyster sauce, fish sauce, lime juice, sugar and noodles. Toss through for 2 minutes to heat, then add the cooked egg.
4. Divide among serving bowls and top with chopped chives, cracked pepper and lime wedges to serve.
TIP: You can also do this recipe with prawns, tofu, pork, beef or fish.
338 calories per serve