Kitchen Organizer

A tasty and low-calorie (250 per serve) stir fry - this one includes lots of hidden veges!  It's also perfect to reheat for the next day.  I had a chicken and corn soup mix on hand so I used that then added Hokkien noodles instead.

Ingredients (serves 4)
500gm chicken breast mince
Olive Oil spray
2 cloves garlic, minced
1 bunch shallots, chopped
2 zucchini, chopped
2 capsicum (red or yellow), chopped
3 cups shredded chinese cabbage
1 packet salt reduced Continental Chicken Noodle Soup
20 mls Tamari (or regular soy sauce)
1/4 cup chopped coriander leaves

Method
Cook chicken breast mince in a little water in wok until cooked, set aside.

Spray wok with oil spray and add garlic and shallots, stir fry for 2 minutes on medium heat.

Add zucchini and capsicum and stir fry for further 2 minutes.

Add shredded cabbage with about 100 mls of water and sprinkle over the packet of Chicken Noodle Soup, pushing the noodles down in to the water. Add  Tamari. Allow the water to heat up and the noodles to cook - about 3-4 minutes.

Add cooked chicken breast mince back to wok and then add coriander.  Stir well.  Remove from heat.
Use slotted spoon to serve Chow Mein in to bowls, leaving most water in wok.

Garnish with coriander leaves.