Minced Chicken and Cabbage Salad
Makes enough for four 600ml Bright&Healthy™ lunchkit lunches.
Keeps well for up to 24 hours. The quantity will vary according to the size of the cabbage and how long it stands with the sauce over it.
¼ finely shredded plain or Peking cabbage
1 small grated carrot
2 tablespoons light olive oil
1 finely chopped onion
250 grams finely minced chicken
2 tablespoons teriyaki or oyster sauce
2 tablespoons honey
¼ cup water
100 grams thin egg noodles, boiled until tender
Mix cabbage with carrot in a bowl. Heat oil in a frying pan and add onion. Cool 1 minute then add chicken and fry, stirring until crumbly (3 to 4 minutes). Add teriyaki or oyster sauce, honey and water and heat for 1 minute. Mix into cabbage while hot, add noddles and stir well.
Let cool completely and refrigerate in a Tellfresh® storer until required. Cabbage will wilt but has even more flavour.