Summer Vegetable Rice Noodles

The ingredient of Summer Vegetable Rice Noodles

• 450g pkt dried rice noodles
• 3 tsp olive oil
• 450g chicken thigh fillets cut into thin strips
• 1 red onion halved thinly sliced
• 1 bunch asparagus cut into 3cm lengths
• 100g sugar snap peas
• 2 zucchini cut into short sticks
• 405g jar nandos roasted reds cooking sauce

The Instruction of summer vegetable rice noodles

• soften the rice noodles according to packet instructions drain set aside to cool use your fingers to separate the noodles
• heat 2 teaspoons of the oil in a wok over a high heat add half the chicken and stir fry for 2 3 minutes or until just cooked remove from the wok and repeat with remaining chicken
• heat the remaining oil in the wok over a high heat add the onion asparagus sugar snap peas and zucchini stir fry for 2 minutes or until vegetables are just tender
• return the chicken to the wok with the cooking sauce and noodles toss for 1 2 minutes or until well combined and heated through serve immediately

Nutritions of Summer Vegetable Rice Noodles

fatContent: 733 73 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 113 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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