Weekly budget menu

Serves 4

• 2tbsp soy sauce
• 1tsp sugar
• 1tsp mild curry powder
• 1 garlic clove, crushed
• 2cm piece ginger, peeled and grated
• 4 chicken breasts, trimmed and thinly sliced
• 1tsp sesame seeds
• 1tbsp olive oil
• 2 carrots, thinly sliced
• 1 red pepper, thinly sliced
• 4 scallions, thinly sliced
• 220g packet ready-to-wok Singapore noodles

1. Combine the soy sauce, sugar, curry powder, garlic, ginger and 1 tablespoon of water in a small bowl. Place the chicken in a bowl. Add 1 tablespoon of the marinade to the chicken and stir to coat. Cover the remaining marinade and set aside.
2. Heat a wok over a high heat. Add the sesame seeds. Stir-fry for 2 minutes or until golden and toasted. Transfer to a bowl. Spray the wok with oil. Add half the chicken and stir-fry for 3 minutes or until golden. Transfer to a bowl. Repeat with oil and the remaining chicken.
3. Add the carrot, peppers and half the onions.
4. Stir-fry for 2 minutes. Add the noodles, chicken, reserved marinade and toasted sesame seeds to the wok. Stir-fry for 2 minutes or until heated through. Divide the noodle mixture between bowls. Sprinkle with the remaining scallions and serve.

Fat 8.9g Sat. Fat 1.9g Carbs 46.4g Energy 367kcal
Protein 24g Sodium 0.03g Sugar 4.8g Fibre 1.41g