Ingredients
- oil , for frying
- 1 red chilli , chopped
- 1 orange or red pepper , deseeded and sliced
- 150g sugar snap peas , sliced lengthways
- 2 tbsp sweet chilli sauce
- 3 tbsp ketchap manis or soy sauce with a pinch of sugar
- 2 x 150g straight-to-wok medium noodle , pouches
- small bunch chives and coriander
- 300g raw peeled prawns
- In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on High for 8-10 minutes until the chicken is starting to cook and the sauce is sizzling.
- Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 minutes until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.
Per serving
305
kcalories,
protein 36g,
carbohydrate 38g,
fat 2 g,
saturated fat 0g,
fibre 2g,
sugar 23g,
salt 1.63 g
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