Description
Your favourite Chinese dish without the danger of those sneaky extra calories!
Ingredients
Scale
2 medium egg noodle nests (dried)
2-3 tbsp soy sauce
1 tbsp mild curry powder
1/4 tsp sweetener
low calorie cooking spray
3 spring onions thinly sliced and whites and greens separated.
1 garlic clove crushed
3cm root ginger, peeled and finely gratesd (careful of your fingers)
1 skinless and boneless chicken breast, sliced into strips
1/4 small white cabbage, thinly sliced (or you could use 1 xpak choi)
75g sugar snap peas
400g canned bean sprouts in water, drained OR 200g fresh bean sprouts
100g cooked peeled prawns (I used king prawns)
1 red chilli deseeded and thinly sliced
1 lime, sliced
Instructions
- Cook the noodles according to the pack instructions, then drain under cold water and set aside.
- Meanwhile, mix together the soy sauce, curry powder and sweetener in a bowl.
- Spray a large, lidded, non stick wok or frying pan with low calorie cooking spray and place over a medium-high heat. When hot, add the spring onion whites, garlic and ginger, and fry for 1-2 minutes until fragrant. Add the chicken and stir-fry for a further 5 minutes.
- Add the cabbage and sugar snap peas to the pan or wok with a splash of water. Cover loosely and cook for a further 3 minutes or until the chicken is cooked through and the vegetables are almost tender.
- Add the noodles, bean sprouts, prawns and soy mixture, increase the heat to high and stir-fry for 2 minutes until everything is piping hot. Sprinkle over the spring onion greens and chilli, and serve with the lime slices for squeezing over.
Notes
I used chilli noodles (from Sainsbury’s ) adds a bit of an extra kick
- Prep Time: 20
- Cook Time: 12
Nutrition
- Calories: 478