Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
20
High
Nutrition per serving
Calories531.7 kcal (27%)
Total Fat18 g (26%)
Carbs46 g (18%)
Sugars6.6 g (7%)
Protein44.3 g (89%)
Sodium1132.9 mg (57%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
low-calorie cooking spray
1onion
large, sliced
1 tsproot ginger
minced
1 tspgarlic
peeled and minced
1carrot
large, peeled and cut into slim batons
3chicken breasts
skin and visible fat removed, cut into chunks
3 Tbspdark soy sauce
2 Tbspoyster sauce
2 Tbsprice vinegar
or the juice of 1 lime
1 tspgranulated sweetener
1 tspfreshly ground black pepper
1 tspChinese 5-spice
150gnests egg noodles
1red pepper
deseeded and cut into slices
green pepper
deseeded and
150gmangetout
chopped in half
6spring onions
trimmed and finely chopped
1 x 200gtin water chestnuts
1 x 200gtin beansprouts
Instructions
Step 1
ginger, garlic and carrot until they start to become aromatic
Step 2
Spray a wok with low-calorie cooking spray and fry the onion, Add the chicken breast and cook over a high heat for about 5 minutes until the chicken begins to brown.
Step 3
Add the soy sauce, oyster sauce, rice vinegar, sweetener, black pepper and Chinese 5-spice and stir well.
Step 4
Continue to cook the chicken over a high
Step 5
heat for a further 8-10 minutes.
Step 6
Meanwhile, cook the noodles according to the packet instructions.
Step 7
Drain and set aside.
Step 8
Add the peppers, mangetout, spring onions and water chestnuts to the chicken and turn down to a simmer.
Step 9
Cook for another 3-5 minutes depending on how crunchy you like the veg.
Step 10
Stir through the noodles and beansprouts and serve.
Step 11
SWAP THIS: Swap the chicken for another meat, or for any veg you like.
