Folks, this recipe is a keeper! Quick to prepare, freezer friendly, delicious, and with a perfectly balanced macro nutrient profile, you are sure to feel satisfied every time 🙂

Serves 4. Per serve: 351cal/ 36.3g protein/ 21.5g carbohydrate/ 11.7g fat


  • 500g chicken breast, diced
  • 2 tsp sesame oil
  • 1 tbs oyster sauce
  • 3 tbs soy sauce
  • 1 tsp honey
  • 1 tsp minced garlic (or 2 crushed cloves)
  • 3 cups green cabbage, shredded
  • 1 small head of broccoli, cut into small florets
  • 1 large zucchini, spiralised
  • 1 large carrot, spiralised or julienned
  • 1 cup snow peas, sliced into strips
  • ¼ cup spring onions
  • Obento Ramen Wok Ready Ramen Noodles 150g packet (OR 150g wok ready noodles any brand)
  • 50g cashews


  1. Cook the ramen noodles as per packet instructions. Drain when ready.
  2. In a small bowl whisk together oyster sauce and soy sauce. Set aside.
  3. Heat a large wok or frying pan with 1tsp sesame oil. Sautee the chicken breast until browned and 75% cooked through. Remove.
  4. Add the remaining 1tsp sesame oil to the pan. Add garlic, ginger, cabbage, zucchini, broccoli, carrot, and snow peas. Stir fry for two minutes.
  5. Add in the chicken and cooked noodles. Add the sauce and toss to combine, cook until sauce thickens, all ingredients are cooked and combined.
  6. Divide between 4 and top with cashews and spring onions

GF: Use Tamari sauce instead of soy. Make sure oyster sauce is GF (i.e. Ayam). Use 150g wok ready/cooked GF rice noodles