Spicy Chicken Noodles
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Prep Time
10 MINS
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Cook Time
10 MINS
- KCals 321
- Carbs 47G
Ingredients
For the sauce
- 2 tbsp oyster sauce
- 1 tbsp tomato ketchup
- 2 tbsp soy sauce
- 1 tsp granulated sweetener or sugar
For the stir-fry
- 2 50g nest egg noodles (⅓ cup)
- 1 large chicken breast approx. 170g (cut into strips)
- 4 spring onions sliced
- 2 pak choi shredded
- 1 chilli finely diced (remove the seeds if you prefer it mild)
- 2 cloves garlic peeled and crushed
- 1 tsp curry powder mild or hot depending on taste
- low-calorie cooking spray
Instructions
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Mix the sauce ingredients together in a small bowl and place to one side.
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Cook the noodles according to packet instructions, usually around 4 minutes in a pan of boiling water. Drain well.
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Meanwhile, spray a wok or large frying pan with low-calorie cooking spray and place over a medium to high heat.
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Add the chicken strips and fry for 4-5 minutes.
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Add the curry powder, chilli, garlic, spring onions and pak choi and cook for another 2 minutes.
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Stir in the sauce and allow it to come to a bubble. Check the chicken is thoroughly cooked; it should be white throughout, with no pink remaining.
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When the chicken is cooked, add the noodles and toss around for a minute or 2. You want all the ingredients to be well combined and the noodles should be heated through.
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Serve and enjoy!