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Stir-Fry Chicken & Chinese Leaf with Lentil Noodles |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp sunflower oil
2 shallots, thinly sliced
2 large cloves garlic, thinly sliced (optional)
500g pack Essential British Chicken Mince
1 head Chinese leaf, cut into 1cm slices
100g green beans, cut into 2-3 lengths
20g pack Thai basil, leaves only
1 tbsp light soy sauce
2 tsp fish sauce (or 1 tsp soy sauce + 1 tsp rice vinegar)
150ml chicken stock
275g pack lentil protein noodles (I used profusion)
1 pinch/es ground white pepper
2 tbsp roasted peanuts, crushed
1 lime, wedges
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adapted from Waitrose
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Note: If the lentil protein
noodles are dried, you have to cook them first before
adding to the dish, Profusion takes about 15 mins in
boiling salted water.
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Heat the oil in a large deep
sauté pan or wok. Stir fry the shallots and garlic (if
using) for 2
mins, then add the mince and cook for 5 minutes more,
stirring regularly until the juices run clear and no pink
meat remains.
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Stir in the Chinese leaf,
green beans and most of the basil and cook for 5
mins more, stirring regularly, until the vegetables are
tender.
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Meanwhile, mix together the
soy and fish sauces and stock.
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Add the flavoured stock to the
pan with the noodles, stir well, then cover with a lid.
Lower the heat and cook for 2-3 mins more until piping
hot. Season with salt and white pepper, then scatter with
the crushed peanuts and reserved basil. Serve with lime
wedges for squeezing over.
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DAILY
DINNERS 
