Tuesday, 31 December 2013

Sticky Sweet And Sour Noodles

Serves 4
Syns Per Serving: Extra Easy – 1.5 Syns

• 200gm dried thin egg noodles
• Fry Light
• 400gm skinless chicken breast fillets, cut into strips
• 300gm pack stir-fry vegetables
• 1 garlic clove, crushed
• 1 level tbsp cornflour (3.5 Syns)
• 6tbsp light soy sauce
• 1 level tbsp sweet chilli sauce (1.5 Syns)
• 1tbsp rice vinegar
• 4tbsp passata
• half tsp artificial sweetener
• half tsp ground ginger
• 4 spring onions, trimmed and shredded, reserving some for garnish
• 200gm pineapple flesh, cut into small cubes

1. Cook the noodles according to the packet instructions. Drain and keep warm.

2. Meanwhile, place a large wok or frying pan sprayed with Fry Light over a medium-high heat. Add the chicken and stir-fry for 6-8 minutes, or until lightly browned and just cooked through. Add the stir-fry vegetables and continue to stir-fry for 3-4 minutes.

3. In a small bowl, mix together the garlic, cornflour, soy sauce, sweet chilli sauce, vinegar, passata, sweetener and ginger. Add this to the wok with 50ml water. Add the spring onions and stir-fry for 2-3 minutes, or until all the ingredients are well coated. Remove from the heat.

4. Stir in the reserved noodles and the pineapple and toss to mix well. Garnish with the reserved spring onion and serve.

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