Make pasta night that much more exciting with this flavourful dish that boasts irresistible Asian flavours.
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In small bowl, stir together soy sauce, vinegar and oyster sauce.
In large pot of boiling water, cook pasta according to package directions; reserving 1/2 cup cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat 1 tbsp of the canola oil over medium-high heat; cook chicken, salt and pepper until chicken is no longer pink inside, about 4 minutes. Transfer to plate.
In same pan, heat remaining 4 tsp canola oil over medium heat; cook mushrooms until softened, 4 to 5 minutes. Add sesame oil, sweet potato, garlic, ginger and white parts of green onions; cook, stirring often, until softened, about 3 minutes. Add soy sauce mixture and reserved cooking liquid; cook until simmering and vegetables are coated, about 2 minutes.
Return chicken to pan. Add pasta; toss to combine. Divide among bowls; sprinkle with green parts of green onions and sesame seeds.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 687 mg
- Sugars 5 g
- Protein 33 g
- Calories 507
- Total fat 16 g
- Potassium 530 mg
- Cholesterol 90 mg
- Saturated fat 2 g
- Total carbohydrate 58 g
%RDI
- Iron 28
- Folate 72
- Calcium 4
- Vitamin A 58
- Vitamin C 7
