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Hokkien Noodle Stir-Fry

Yields20 Servings

 2 kg Hokkien noodles
 60 ml canola oil
 4 eggs, lightly beaten
 2 tsp garlic, minced
 2 tsp ginger, chopped
 1 red capsicum, sliced
 1 kg chicken breast, cooked and chopped
 ¼ cabbage, shredded
 250 g mushrooms, sliced
 ½ head broccoli, cut into florets
 2 zucchinis, sliced
 1 cup grated carrot
 ¼ bunch shallots, sliced
 100 ml salt-reduced soy sauce
1

Soak noodles in boiling water for 5 minutes, then drain.

2

Place oil in a heated wok. Add the egg and stir until cooked.

3

Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.

4

Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.

5

Slowly add the Hokkien noodles a little at a time so they don’t stick together. Cook for 5 minutes until noodles are hot.

6

Finish with sliced shallots and soy sauce.

Nutrition Facts

Serving Size 210g

Servings 0


Amount Per Serving
Calories 256
% Daily Value *
Total Fat 5.8g9%

Saturated Fat 1.2g6%
Sodium 321mg14%
Total Carbohydrate 28.3g10%

Sugars 1.8g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.