Harissa Chicken Noodle Bowls
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Prep Time
5 MINS
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Cook Time
10 MINS
- KCals 213
- Carbs 22G
4 Servings
Ingredients
- 350 g chicken breast, sliced
- 100 g pak choi, finely sliced
- 60 g mange tout, sliced in half (lengthways)
- 1 pepper (any colour), deseeded and finely sliced
- 1 egg noodle nest (approx. 50g)
- 2 tbsp harissa paste
- 2 tbsp honey
- 1 tbsp dark soy sauce
- 1 garlic clove, peeled and crushed
- 5 cm fresh ginger, finely grated
- 1 tsp lime juice
- 1 tsp cornflour
- 1 red chilli, deseeded and finely sliced
- low-calorie cooking spray
Instructions
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Cook the noodles according to the packet instructions. This should take around 5 minutes.
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While the noodles are cooking, spray the wok with low-calorie cooking spray and set on a medium heat. Add the chicken and cook for 3 minutes, until browned on all sides.
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Add the peppers and continue to cook for 2 minutes.
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To a bowl, add the harissa, soy sauce, honey, garlic, ginger, and lime juice. Mix the cornflour with 1 tsp of water and add to the bowl. Pour into the pan, along with the mange tout, and fry for a further 2 minutes.
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Drain the noodles well and add to the pan along with the pak choi. Fry for 3 minutes, until the sauce has reduced and coated the vegetables and noodles.
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Sprinkle over the red chilli, then serve!