Serves: 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

1 cup Campbell’s Real Stock – Salt Reduced Chicken

50g rice vermicelli noodles

1 tablespoon olive oil

500g skinless chicken breast fillet

1 red capsicum, cut into thin strips

2 bunches broccolini, cut into 3cm lengths

150g snow peas or sugar snap peas, trimmed

2 teaspoons sweet soy sauce (kecap manis)

Method:

1. Bring Campbell’s Real Stock to the boil then pour over the noodles. Cover and set aside until required.
2. Heat oil in a wok or non-stick frying pan and cook chicken until golden on all sides. Add vegetables and cook for 2 minutes until just cooked.
3. Snip noodles with kitchen scissors into shorter lengths. Add noodles to wok with any remaining stock and the kecap manis. Toss until heated through and serve immediately.

 If desired, sprinkle with dry roasted cashew nuts and fresh coriander

Nutritional Information per Serve: Energy 1561kJ, Protein 46g, Fat 14.4g, Saturated Fat 3.1g, Carbohydrate 8g, Fibre 13.7g, Sodium 388mg

 Recipe and image kindly provided by Campbell Arnotts, visit their website for more delicious recipes