Whip up this vibrant and wholesome rice noodle stir-fry, packed with succulent prawns, tender chicken, and crisp vegetables. It's a delightful way to nourish your body with natural goodness and a burst of flavour!
a handful
Place the rice noodles in a bowl and cover with cold water to soak. Mince the garlic clove. Dice the chicken breast, leek, carrot, courgette, and mushroom. Break the broccoli into small florets.
Heat half of the extra-virgin olive oil in a large frying pan or wok over a medium-high heat. Add the diced chicken and prawns, season with salt, and cook until golden and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Add the remaining extra-virgin olive oil to the same pan. Add the minced garlic and cook for 1 minute until fragrant. Pour in the whisked egg and scramble, stirring continuously until cooked but still soft, about 2-3 minutes. Remove the scrambled egg from the pan and set aside.
Add the diced leek, carrot, courgette, mushroom, and broccoli florets to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Drain the soaked rice noodles thoroughly. Add the cooked chicken, prawns, scrambled egg, and drained noodles to the pan with the vegetables. Pour in the low-sodium soy sauce.
Toss all the ingredients together gently to combine and heat through, ensuring the noodles are well coated with the sauce and everything is evenly distributed. Cook for another 2-3 minutes until the noodles absorb the flavour and the dish is piping hot.
Serve the rice noodle stir-fry immediately, garnished generously with sesame seeds.
For extra flavour, marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking.
Adjust the amount of soy sauce to your taste, and feel free to add a pinch of chilli flakes for a spicy kick.