Chinese Chicken Noodle Stir Fry

A paleo noodle stir fry! Kelp noodles have a very similar texture to rice noodles but we think they're even better! A filling and delicious dish. Tip: Want to make it more keto-friendly? Just leave out the carrot.

Prep time: 10 mins
Cook time: 10 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 teaspoon of cold pressed coconut oil

100 grams of free range chicken breast, sliced

1/4 small onion, sliced

1/4 small red capsicum,sliced

1/2 medium carrot, shaved into strips

2 stalks broccolini, halved

1 birds eye chilli, sliced plus extra to garnish

1 bok choy, sliced lengthways

1 1/2 cups of kelp noodles (75g)

Sauce Ingredients

1 tablespoon of coconut aminos or wheat free tamari

2 teaspoons of toasted sesame oil

1 small garlic clove, crushed

1 teaspoon of sesame seeds

Method

Mix all sauce ingredients together and set aside.

Heat the oil in a pan to medium high and add the chicken, cook tor 2 minutes each side then remove to a plate.

Add the onion, capsicum and carrot and stir-fry for 2-3 minutes then add the broccolini, bok choy and chilli and cook stirring for 2 more minutes.

Add the noodles and the sauce, stir through and cook for 1 more minute. Serve topped with extra chilli.

Calories: 355
Protein: 22.6
Carbs: 16
Fibre: 7.4
Fat: 21

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