Chilli Corn Stir Fry with Bok Choy

Nutrition per serving

Calories568 kcal
Protein16.3 g
Carbs105.4 g
Fats10.6 g
Saturated Fat1.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat4.4 g
Sugars9.4 g
Fiber9.3 g
Sodium966 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.

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.