• low fat 2.78g 2.78%
  • low sat fat 0.71g 0.71%
  • med salt 144.58mg 0.14%
  • low sugar 4.35g 4.35%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cook the noodles in a large pan of boiling water for 5 minutes or until tender. Drain well then toss with oil to prevent them sticking. Set aside.
  2. Spray a non-stick wok or frypan with oil and heat.
  3. Cook the chicken in 2 or 3 batches over high heat for 2 to 3 minutes or until browned. Set the cooked chicken aside.
  4. Reheat the wok, add the ginger, garlic and the onion and stir-fry for 2 minutes or until soft.
  5. Add the capsicum and snow peas and stir-fry for about 3 minutes or until tender but still crisp.
  6. Add the sauces and stock and bring to the boil.
  7. Add the noodles and toss to warm through.
  8. Return the chicken to the pan and reheat.
  9. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
277.17g
100.00g
Energy (kJ)
1682.11kJ
606.90kJ
Protein (g)
30.46g
10.99g
Total fat (g)
7.70g
2.78g
- Saturated fat (g)
1.96g
0.71g
- Polyunsaturated fat (g)
1.33g
0.48g
- Monounsaturated fat (g)
2.95g
1.07g
Cholesterol (mg)
75.00mg
27.06mg
Carbohydrate-available (g)
50.13g
18.09g
CarbohydrateSE (g)
50.07g
18.07g
- Sugars (g)
12.06g
4.35g
Water (g)
167.02g
60.26g
Dietary fibre (g)
3.50g
1.26g
Thiamin (mg)
0.16mg
0.06mg
Riboflavin (mg)
0.21mg
0.07mg
Niacin (mg)
6.16mg
2.22mg
Niacin equivalents (mg)
12.47mg
4.50mg
Vitamin C (mg)
56.00mg
20.20mg
Total folate (ug)
36.02ug
12.99ug
Total vitamin A equivalents (ug)
106.29ug
38.35ug
Retinol (ug)
16.50ug
5.95ug
Beta carotene equivalents (ug)
535.51ug
193.21ug
Sodium (mg)
400.72mg
144.58mg
Potassium (mg)
611.82mg
220.74mg
Magnesium (mg)
66.52mg
24.00mg
Calcium (mg)
38.42mg
13.86mg
Phosphorus (mg)
384.32mg
138.66mg
Iron (mg)
2.33mg
0.84mg
Zinc (mg)
1.64mg
0.59mg

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This page has been produced in consultation with and approved by: Australian Institute of Sport

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