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Cheats String Hopper Stir Fry

Under $10/4 servesMain Meals New RecipesSriLankan
Serves 4Time 25 mins

Sri Lankan String Hoppers for Dinner

Fat - total 3g 4%
Fat - saturated 2g 8%
Salt 110mg 5%
Protein 18g 36%
Carbs 23g 7%
Sugar 6g 7%
Energy 1041kJ 12%
Fibre 8g 25%

% based on an adult’s recommended daily intake

Ingredients

  • ( 2 medium) Skinless Chicken Thigh
  • ( 1 stem) Curry Leaves
  • ( 1 long) Long Green Chilli
  • ( 1 medium) Red Onion
  • ( 1 tsp) Ground Turmeric
  • ( 2 medium) Carrot
  • ( 1 cup) Frozen Green Peas
  • ( 2 cup) Chinese Cabbage
  • ( 0.5 medium) Red Capsicum
  • ( 2 cup) Vermicelli rice noodles
  • ( 2 large) Egg
  • ( 1 tbsp) Vegetable Oil

Method

  1. Prepare the noodles by boiling a kettle full of water and then pouring over the noodles, allow to soak for 10 minutes and then drain and rinse with cold water. By leaving them in cold water you will prevent them from sticking.
  2. To a hot pan add the oil and first the curry leaves and sliced green chillies and cook for 30 seconds before adding the diced onion and stir frying for 5-8 minutes until the onions are just soft and then and the diced chicken and finally adding the turmeric and stirring through.
  3. Turn the heat to high and add the sliced carrot, capsicum and cabbage to the pan and stir fry for 5 minutes.
  4. Crack the eggs into a bowl and lightly beat until combined, then move the vegetables to one side of the pan and tip in the eggs to the now empty side of the pan. Mix the eggs with a wooden spoon similarly to scrambled eggs.
  5. Gradually add the noodles and chop them up as you do. The Sri Lankan name for this dish is Indiappa Kothu and Kothu Translates to chopped.
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