Chicken and pumpkin stir-fry
Nutrition Info.(per serve)
400g udon noodles
5cm piece fresh ginger, grated
1 tablespoon oil plus oil spray
2 onions, sliced
1 red chilli, deseeded, sliced, or dried chilli flakes
500g lean chicken breast or tenderloins, cut in strips
500g pumpkin, cut in chunks
200g bok choy, shredded
Total fat 9g
Saturated fat 2g
Dietary fibre 5g
1 Cook noodles following packet directions. Drain and add half the ginger. Toss and keep warm.
2 Heat half the oil in a non-stick pan or wok over a high heat. Add onions, chilli and remaining ginger. Stir-fry for 2-3 minutes.
3 Add chicken and cook for 3 more minutes or until browned. Add pumpkin with remaining oil and a little oil spray, if necessary, and cook for 4-5 minutes, stirring occasionally. Add bok choy and cook for a few more minutes.
4 Add noodles to wok or pan and toss. Heat through. Season to taste. Serve stir-fry garnished with fresh coriander if you prefer.
Make it gluten free: Use gluten-free noodles.