Preparation Time: 15 Mins
Cooking Time: 25 Mins
Serves 4 (as a main)
400g lean chicken breast mince
60g frozen spinach, defrosted, squeezed to remove excess moisture
65g (1/2 cup) cooked and cooled white or tri-coloured quinoa
2 cloves garlic, crushed
45g (1/3 cup) sesame seeds
½ bunch green shallots, thinly sliced, green and white parts separated
1 bunch bok choy, sliced
1 large carrot, peeled, cut into matchsticks
½ red capsicum, deseeded, cut into thin strips
100g snow peas, thinly sliced
1 tsp finely grated fresh ginger
400g packet Kan Tong Soba Wok Ready Noodles
2 Tbsp salt-reduced soy sauce
60mL (1/4 cup) dry sherry
Coriander leaves, to serve (optional)
1 Put mince, spinach, quinoa and garlic in a large bowl and mix until well combined. Roll into small balls. Sprinkle balls over with sesame seeds. Transfer to plate.
2 Spray a large non-stick frying pan with cooking spray and heat over a medium heat. Add meatballs and cook, turning often, for 10-15 minutes or until cooked through (test by cutting 1 ball in half). Remove from pan and cover with foil. Set aside.
3 Spray the same pan with cooking spray. Add the white parts of the green shallot, bok choy, carrot, capsicum, snow peas, and ginger. Cook, stirring often, for 5 minutes or until vegetables are almost cooked. Meanwhile, cook soba noodles following pack instructions. Add to pan along with soy sauce and sherry. Cook, stirring, for 2 minutes.
4 Divide noodle mixture and meatballs between shallow serving bowls. Sprinkle over green parts of green shallot and coriander, if using. Serve.
Recipe from the Better Homes and Gardens Diabetic Living Jan/Feb 2016 Issue 61