A super satisfying and incredibly tasty noodle dish.
Syns: 6.5 per portion
trimmed and sliced
skin off chicken thighs, chopped small
stalks and leaves chopped separately
little ones, defrosted if frozen
1 juiced and one cut into quarters
peeled and then sliced into ribbons (use the potato peeler for this)
large handfuls beansprouts
the flat ones, not the very fine ones
Pre-cook the rice noodles according to packet instructions, rinse through with cold water, and set aside
Heat the sesame oil in a wok, throw in the chicken and stir fry for 5 minutes, until no pink is showing
Add in the prawns, spring onions, chilli and coriander stalks and stir fry for a further 2 minutes
Add in the fish sauce and sugar, and stir through.
Pop the noodles into the wok and pour the beaten egg over- leave for a couple of minutes until the egg has solidified and then stir everything together
Throw in the beansprouts, carrot and the lime juice and toss it all together
Serve sprinkled with the coriander leaves, the crushed peanuts and a wedge of lime
If you want to cut down the syns, you can cut down on the peanuts (they are 4 syns per 10 nuts), and you could use a spray oil to stir fry.
Tried this recipe?
The Slimming Foodie