Recipe IngredientsSee below
In a large frying pan, heat 1 tbsp oil on medium-high. Add 340g skinless, boneless chicken breast, thinly sliced, 3 cups sliced red cabbage, 1 cup grated carrots and 2 cloves garlic, chopped. Cook for 5 minutes. Whisk together 1/4 cup each apple-cider vinegar, peanut butter (or other nut butter), soya sauce and chicken stock, and add to frying pan along with 230g rice noodles or Chinese egg noodles, cooked. Serve topped with chopped peanuts and coriander leaves.
EACH SERVING About 2 180kJ, 28g protein, 61g carbohydrate, 19g fat (3g saturated), 3g fibre, 1 040mg sodium.