Free Recipe Blog

This recipe can be made up of chicken, prawns, beef or a combination of your favourite. This time round I am using chicken because it is fast, quick and yummy.

Serves 2

1 small pack of Hokkien Noodles
200 grams BBQ Chicken sliced or pulled apart in thin strips
1 small brown onion diced
½ small green capsicum sliced
½ small red capsicum sliced
½ carrot cut into 2 inch long thin strips

1 tbsp olive oil optional
Vegetable cooking spray
Your favourite Thai satay sauce

1. Soak the noodles in boiling hot water

2. Heat up your wok or large pan and either spray it lightly with the vegetable spray or pour in the olive oil and let it heat up a little.

3. Stirfry the onions, capsicum and carrots until they are just cooked but still retain some of their crispness.

4. Because the chicken is already cooked, toss this into the wok or pan and heat through, stirring quickly, as you do with a stirfry.

5. Add a ¼ of the bottle of satay sauce and let it heat through.

6. Drain the noodles and add them to the wok.

7. Pour the remaining satay sauce over the noodles and stir it thoroughly ensuring everything is covered in the sauce.

Heat through and serve hot in bowls or on a small plate.

This recipe is one of my favourites that I saw mentioned on a seven day detox plan for the most recent Celebrity Overhaul challenge. It is taking place in Thailand and you can check out Celebrity Overhaul for yourself and also take a look at the Great Australian Diet site where you can purchase the complete program.

Chiva-Som stir-fried rice noodles, Thai-style

Serving size: Serves 6
Cooking time: Less than 30 minutes

Chiva-Som’s stir-fried rice noodles, Thai-style recipe, as seen on Channel 9’s Celebrity Overhaul series. This quantity serves six people, has 260 calories and 2.6g of fat.

INGREDIENTS

500g rice noodles — cooked
250ml vegetable stock
Half a medium onion — shredded
6 cloves garlic — crushed
1 cup snow peas
6 large fresh chillies — seeds removed and shredded
1 large carrot
1 cup baby corn — cut in half, lengthwise
1 cup kale — roughly chopped
1 cup Thai basil leaves
4 teaspoons soy sauce
100g mushrooms — chopped

METHOD

Blanche the vegetables in boiling water. Plunge into cold water to chill, drain well and set aside. In a wok or large non-stick frying pan, place a little of the vegetable stock with the onion and the garlic. Cook until transparent and almost dry, adding a little extra stock if the mix becomes too dry. Carefully pull the rice noodles apart and add to the wok or pan. Toss well, adding a little extra vegetable stock as necessary. Add the cooked vegetables and chillies to taste. Toss well to heat through. Season with soy sauce and lastly add the basil leaves. Mix well and serve.