Sweet Chilli Chicken Noodles

Ingredients

• 500g chicken breast, thinly sliced
• 400g hokkien noodles
• 1 Tbsp oil — staple
• 1 red capsicum, sliced
• 2 heads bok choy (about 400g), chopped
• 2 Tbsp water
• 1/4 cup sweet chilli sauce
• 2 Tbsp soy sauce
• 2 spring onions, sliced
• 1 Tbsp sesame seeds
• (veg side) 1 head broccoli, cut into small florets

Method

1. Pour boiling water over the noodles and leave 2 minutes to loosen. Drain and set aside.
2. Heat the oil in a large non-stick frying pan or wok over high heat. Cook the chicken 4-5 minutes until browned — in two batches if the pan is crowded.
3. Add the capsicum, broccoli florets and water, cover and cook 3 minutes until the broccoli is bright and just tender. Add the bok choy and stir-fry until it has wilted, about 2 minutes.
4. Add the drained noodles and sweet chilli sauce. Toss to coat and stir-fry 5 minutes until the noodles start to caramelise.
5. Stir through the soy sauce and spring onion.
6. Scatter over the sesame seeds and divide between 4 bowls. Serve immediately.

Notes

- Protein-first portioning: meat set to 500g per 4 serves to land ~44g protein/serve (house rule). - Chicken breast is protein-dense enough that 125g/serve plus the hokkien noodles already clears the 40-50g target, so the source quantity stands and the sauce and vegetables stay at source levels. - Chicken thigh works and stays juicier, but you need 800g to hit the same protein — expect ~43g protein / 700 cal per serve. - Sweet chilli sauce brings a lot of sugar. If it's too sweet, cut to 3 Tbsp and finish with a squeeze of lime. - Noodles kept at 400g — more than that and it goes stodgy. - Veg/staples sweep: a capsicum and 200g of bok choy only came to ~100g veg/serve, so the bok choy went to 2 full heads and a head of broccoli was added to the house Asian greens set, cooked into the stir-fry — now ~225g veg/serve for about +50 cal / +2g protein. Soy sauce lost its "staple" marker and gained a search hint.