Chilli Corn Stir Fry with Bok Choy
Nutrition per serving
| Calories | 568 kcal |
| Protein | 16.3 g |
| Carbs | 105.4 g |
| Fats | 10.6 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 3.7 g |
| Polyunsaturated Fat | 4.4 g |
| Sugars | 9.4 g |
| Fiber | 9.3 g |
| Sodium | 966 mg |
Ingredients
| Garlic | |
| Red Chilli Pepper | |
| Green Bell Pepper (capsicum) | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Soy Sauce | |
| Fresh Coriander | |
| Corn on the Cob | |
| Rice Noodles | |
| Sesame Oil | |
| Seeds, Sesame whole, dried |
1. Peel/finely chop the garlic.
2. Slice the chili in half lengthways. Finely chop ¼ of the chili.
3. Core and finely slice the pepper into ½ cm strips.
4. Trim the very end of the bok choy stems off and discard. Chop into 1cm pieces.
5. Stand the corn on its stem end on a chopping board and slice the kernels off with a sharp knife.
6. Cook the noodles in lightly salted boiling water for 4 minutes. Drain, return to the pot in cold water.
6. Cook the noodles in lightly salted boiling water for 4 minutes. Drain, return to the pot in cold water.
7. Heat the sesame oil in a skillet over medium heat. Add the garlic, chili, corn kernels and cook for a minute before adding the peppers and cooking for a further 2 minutes. Now add the bok choy and cook for a minute.
8. Add the soy sauce and gently stir before tossing in the drained noodles and coriander.
9. Serve in a bowl with the sesame seeds sprinkle over the top.