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Ingredients
- 8.5 oz. (230g) instant ramen noodles
- 1 tbsp. coconut oil
- 1.2 lbs. (560g) chicken thighs, diced
- 4 plums, destoned, chopped into wedges
- 2 tsp. coconut sugar
- 2 cloves garlic, minced
- 1 tbsp. root ginger, minced
- 4 green onions, sliced
- 1 tsp. chili flakes
- 2 bok choys, trimmed, sliced
- 2 tbsp. hoisin sauce
- 2 tbsp. ketjap manis
- ½ cup (120ml) water
- â…“ cup (50g) roasted peanuts
- salt & pepper
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- Cook the noodles according to instructions on packaging. Once cooked, drain and run under cold water to stop them sticking together. Set aside.
- ​​Meanwhile, heat the coconut oil in a large skillet or wok over a medium/high heat. When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally until browned, for approximately 4-5 minutes.
- Lower the heat to medium and add the plums and sugar to the skillet. Cook for 1-2 minutes, then add the minced garlic and ginger along with half the green onions and chili flakes. Cook for a further 1-2 minutes.
- ​​Add the bok choy and cook until just soft, 1-2 minutes. Stir in the hoisin sauce, ketjap manis and water, making sure everything is well coated. Add the cooked noodles to the pan. Stir together and cook until everything is hot, 1-2 minutes.
- Divide the chicken and plum stir-fry between 4 bowls. Scatter over the peanuts and remaining green onion to serve.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
