100g skinless chicken breast fillet, trimmed of fat, thinly diagonally sliced across the grain
1 tsp cornflour or gluten-free cornflour
1 Tbsp mirin
2 tsp salt-reduced soy sauce or gluten-free soy sauce
1 clove garlic, crushed
2cm piece ginger, peeled, finely grated
80g (½ cup) frozen broad beans
1 tsp olive oil
100g button mushrooms, sliced
1 carrot, cut into sticks
100g Obento Ramen Noodles, rinsed and drained, or gluten-free noodles
1 green shallot, trimmed, thinly diagonally sliced, to serve
Coriander leaves, to serve (optional
1. Combine chicken, cornflour, mirin, soy sauce, garlic and ginger in a small bowl. Set aside.
2. Bring a small saucepan of water to the boil. Add broad beans and cook for 3 minutes or until tender. Drain well and rinse under cold water. Peel off skins and discard. Set aside.
3. Heat half the oil in a wok over a high heat. Drain chicken, reserving marinade. Add to wok and stir-fry for 1-2 minutes or until chicken is just cooked. Transfer to a bowl. Heat remaining oil in the wok over a medium-high heat. Add mushroom and carrot. Stir-fry for 2 minutes or until mushroom softens. Add noodles, broad beans and reserved marinade to the wok. Cook, tossing, for 1 minute. Add chicken and toss until heated through. Transfer to a shallow serving bowl and top with green shallot and coriander, if using. Serve.
COOK’S TIP: To vary the dish, you can use beef or lean lamb leg steaks instead of chicken, and green beans in place of broad beans – just add them, uncooked, with the mushrooms.
Nutrition Info Per Serve 1936kJ, protein 38g, total fat 7.9g (sat. fat 1.4g), carbs 47g, fibre 15g, sodium 504mg. • Carb exchanges 3. • GI estimate low. • Gluten-free option.
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