A vibrant fusion of colour and crunch, powered by Wonder Protein for a lighter, smarter stir-fry.
Wonder Protein Chunks – 75 g (hydrate in 250 g cold water for 30 minutes, drain well)
Chicken Breast – 75 g, diced
Sunflower Oil – 20 g
White Onion – 50 g, julienned
Garlic – 5 g, minced
Carrot – 50 g, julienned
Tricolour Capsicum – 50 g, julienned
Bok Choi – 50 g, chopped
Rice Noodles – 150 g, cooked and cooled
Dark Soy Sauce – 10 g
Chilli Sauce – 15 g
Black Pepper – 1 g
Lime Juice – 5 g
Fresh Coriander – 3 g, chopped
Toasted Sesame Seeds – 3 g
Green Chilli – 5 g, sliced
1. Hydrate Wonder Protein chunks for 30 minutes in cold water, drain, and set aside. Recommended rehydration ratio: 2:1 (Water:Wonder Proteins)
2. Cook rice noodles according to instructions, rinse under cold water, and keep aside.
3. Heat sunflower oil in a wok until shimmering. Add onion and garlic, stir-frying until fragrant.
4. Add diced chicken, hydrated Wonder Protein chunks, carrot, and capsicum. Stir-fry for 1–2 minutes.
5. Fold in noodles, bok choi, soy, chilli sauce, lime juice, and black pepper. Cook 2–3 minutes.
6. Garnish with coriander, sesame seeds, and chilli.
Keep your wok sizzling hot and cook in small batches for authentic wok-char.
