These noodles are oh so simple and really tasty. Made with chicken mince and fresh vegetables they’re super quick to cook and you simply toss the cooked rice noodles through at the end and voila! It also means that things don’t get gluggy and sticky.

You could put any vegetables you like in this, I just had an abundance of green beans going on and their crunchy texture is so good when they’re just lightly stir fried. Snow peas, carrots and some shredded kale would also work a treat.

I barely ever cook stir fry type dishes as I think it’s so easy to stuff them up and end up with an overcooked 90’s esque mess. So when I do I like to keep the flavours fresh and simple and not add every vegetable under the sea. This stir fry totally high lights the green bean and there’s something really nice about that. You’re still getting plant food variety from the aromatics that are added!

Using lean chicken mince keeps the saturated fat at a minimum, but it’s important to use oil when stir frying it so you don’t end up with dry meat. I use extra virgin olive oil (choose a neutrally falvoured one) too make sure the fats I’m adding are good for me.

Serves 4

Ingredients

200g Brown Rice Noodles

2 Tbs extra virgin olive oil

1/2 cup finely chopped spring onion

1 Tbs finely chopped ginger

2 cloves finely chopped garlic

1 red chilli, finely chopped (seeds removed if you want less heat)

1 Tbs finely chopped coriander stalks

500g chicken mince

1/3 cup cashews

350g green beans, trimmed

1.5 Tbs soy sauce

coriander leaves, lime and spring onion slices to serve

Directions

Cook the noodles according to packet instructions and set aside.

Add 1/2 the oil to your wok and heat over medium high heat. Once hot add the onion, ginger, garlic, chilli and coriander stalks. Stir fry for 1 minute until fragrant then add the chicken and cook for 2 minutes until just starting to colour. Add the cashews and stir fry for a further minute, add a Tbs or 2 of hot water if it’s getting dry.

Add the green beans and stir fry with the other ingredients for 1-2 minutes or until bright green. Add the remaining oil, the soy sauce and a Tbs or 2 of water and stir fry for 30 seconds. Remove from the heat and toss through the noodles.

Serve garnished with coriander leaves and spring onion slices, a wedge of lime on the side.

HH. x