CHICKEN STIR-FRY WITH NOODLES 250g fresh egg noodles 160g single chicken breast fillet 5cm slice fresh ginger 2 teaspoons olive oil 1 clove garlic, crushed 1 teaspoon sambal oelek 1/2 teaspoon curry powder 1 medium red bell pepper, sliced thinly 1 bunch baby bok choy, trimmed, halved 1/2 [540g can] whole baby corn, drained 3 green onions, chopped coarsely 1/2 teapsoon cornstarch (cornflour) 1/4 cup water 1 tablespoon salt-reduced soy sauce

Place noodles in large heatproof bowl; cover with boiling water. Stand 3 minutes; drain.

Meanwhile, slice chicken thinly. Cut ginger into thin slices; cut slices into strips.

Heat oil in wok or large frying pan; cook chicken, ginger, garlic, sambal and curry powder until fragrant. Add bell pepper, bok choy and corn; stir-fry about 3 minutes. Add noodles and onions, stir-fry until heated through.

Stir in blended cornstarch, water and sauce; stir until mixture boils and thickens.

Serves 2.

Per serving: 11.4g fat; 457 calories.

STORE: Cook recipe just before serving.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks