Bring out the wok and cook up this easy Asian-inspired chicken and pumpkin stir-fry. Not only is it full of nutritious goodness, it tastes delicious, too!
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
2 spring onions, thinly sliced lengthways
120g soba noodles
2 tsp peanut oil
1kg Kent pumpkin, seeded, peeled, cut into 3cm pieces
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the spring onion in a bowl and cover with iced water. Set aside for 10 mins or until curled. Drain.
Step 2
Meanwhile, cook the noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.
Step 3
While the noodles are cooking, heat the oil in a wok or large frying pan over medium-high heat. Stir-fry the pumpkin for 6 mins or until tender. Remove from pan.
Step 4
Add the chicken to the wok or pan and stir-fry, in two batches, for 5 mins or until chicken is cooked through. Return the chicken and pumpkin to the wok or pan with five spice and mushroom. Stir-fry for 3 mins or until mushroom is tender. Add the tomatoes, soy sauce, 1/3 cup (80ml) water and noodles and stir-fry for 2 mins or until heated through.
Step 5
Sprinkle with cashew, pepitas and spring onion curls. Season with pepper to serve.
