Ingredients
5g olive oil
50g raw chicken breast, trimmed of skin/fat
200g button mushrooms
1 serve (113g kelp noodles) (This recipe uses the plain flavoured ‘Sea Tangle’ brand)
100g onion
1 tsp garlic powder
15g peanut flour (defatted)
5g mustard powder
100g broccoli, cut into bite-sized pieces
1 c water (approx)
Directions:
Heat the oil, and lightly brown the chicken and onion. Add the mushrooms and saute a few minutes till they darken. Add the peanut flour, mustard and garlic powders, and add enough water to make the sauce (it will thicken as it cooks down). Add the noodles and broccoli and simmer 10 mins until broccoli is desired tenderness and the sauce has reduced down.