3large skinless chicken breast filletsthinly sliced
200gdried medium or thin egg noodles
Low calorie cooking spray
225gcan water chestnutsdrained
225gcan bamboo shootsdrained
1red pepperdeseeded and thinly sliced
8spring onionssliced diagonally
1level tbsp sweet chilli sauce
4tbspdark soy sauce
Thinly sliced red chilliesto serve (optional)
Place the light soy sauce in a large bowl and stir in the hot chilli sauce, vinegar, garlic, ginger and five spice powder. Add the chicken and stir to coat in the dressing. Leave to marinate for 10 minutes.
Meanwhile, cook the noodles according to the packet instructions and drain well.
Spray a large wok or frying pan with low calorie cooking spray, add the chicken mixture and stir-fry over a high heat for 4-5 minutes until lightly browned.
Add all the vegetables and stir-fry for a further 4-5 minutes.
Add the noodles, sweet chilli sauce and dark soy sauce and cook for a further 4 minutes until piping hot. Serve immediately with sliced red chillies on the top, if using.
Try alternative versions with pork, turkey or tofu!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.