Serves 2
1 Carrot, sliced into matchsticks (s) (sff)
1 Onion, finely sliced (s) (sff)
1 Chilli, finely chopped
1 Garlic clove, finely chopped (sff)
1tsp sesame oil (2syn/2=1 syn per person)
1tbsp sweetener
1tbsp runny honey (2.5 syns/2=1.25 syns per person)
2.5cm of Ginger, finely sliced
3tbsp light soy sauce
100g Sharwood’s fine rice noodles (ff)
200g Beansprouts (s) (sff)
250g Chicken breast (ff)
Place the chicken in a freezer for 1 hr., remove & slice into strips, place in a bowl & marinate with 1tbsp of the soy sauce & runny honey, mix well and cover, place in the fridge until mealtime.
Prepare the noodles as per the packet instructions.
Heat wok, sprayed with Fry Light and stir-fry the chicken until browned, add the garlic, ginger, onion & carrot and cook for 2 mins, add the bean sprouts, noodles, sweetener & remaining soy sauce, mix well, cook for 5 mins until hot, just before serving add the sesame oil, serve in heated bowls.
Credit: Pete’s Recipe Book