SUPER-FAST STIR-FRY

It almost feels like cheating to write this up as a recipe. The truth is that it first came about when I arrived home from work one day absolutely starving and began to throw things into a pan in the hope that I would end up with a stir-fry that was edible. It was more than edible: it was delicious! Use the recipe below as a rough guide to quantities and flavours – but have fun, experiment and use whatever stir-fry vegetables are in your fridge. The straight-to-wok noodles make very light work of this delicious dinner.

SERVES 1

PREP TIME: 5 MIN

COOK TIME: 15 MIN

coconut oil

1 skinless chicken breast fillet, cubed

2 garlic cloves, crushed

a thumb-sized piece of fresh ginger, grated

½ onion, finely chopped

¼ red chilli, finely chopped

a handful of broccoli, broken into small florets

½ pepper, finely sliced

150g straight-to-wok rice noodles

1 tbsp soy sauce

juice of ½ lime

2 tbsp cashew nuts, chopped

a handful of mint leaves, chopped

PROTEIN 52G

FAT (SATURATED) 43G (25G)

CARB 29G

FIBRE 3.8G

CAL 727

Melt a tablespoon of coconut oil in a large pan over a medium heat. Add the chicken and cook for about 5 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken and set aside.

Add a teaspoon of coconut oil to the pan and increase the heat to medium-high. Add the garlic, ginger, onion and chilli and stir-fry for about 3 minutes. Add the broccoli and pepper and stir-fry for another 3 minutes. Return the cooked chicken to the pan and add the noodles, soy sauce and lime juice. Stir well and cook for 3 minutes or until the chicken and noodles are heated through. Spoon the stir-fry into a warmed serving bowl. Sprinkle over the cashew nuts and mint and serve.