Noble Noodles

There are some nights when I just can't stop thinking about a great big dirty take away...one that's gonna leave me feeling so full it's going to take a crack-team of  Oompa Loompas to manouvre me from the sofa!

When ordering chinese takeaway there are three things I crave... Chicken Curry, which we have covered with the Chicken Katsu Curry, Sweet and Sour Chicken which I hope to tackle in a few weeks and Chow Mein, which, as far as I was concerend was the low fat option! How wrong I was! Granted it is probably one of the lowest fat chinese dishes available on our western menus but the average portion still contains 1316 cals per 250g!!
While this recipe isn't an exact substitution for chow mein, because of the added spice it will leave you feeling very full on much less food and feeling like you've had a real treat! I am an evening grazer and after eating this around 7pm I didn't want to eat anything else for the rest of the night...so it really does work. it's also super tasty and fun to eat with chopsticks. It's also great for ehhh.... "clearing you out" if ya know what I mean...which is something dieters can have problems with from time to time.

This recipe is for Singapore Curried Noodles. It's a very cheap dish to prepare if you plan on doing it more than once. The most expensive things in the recipe are prawns, but you can buy a big bag of frozen king prawns and just take what you need from it each time...

Nutritional Facts:

Calories: 435
Fat: 5g
WWPP: 10.5
I don't have info in carbs and protein yet but will add this at a later time
Serves: 4 (If you are making this for two people it's best to just halve your ingredients as it won't keep)

Ingredients:

• 340g/12oz packet of rice flour noodles (very important to get these and not wheat flour noodles as they are much lower in calories - You can get these pre-soaked in Tesco where the bean sprouts usually are)
• 1 tbsp vegtable oil
• 16 king prawns cut in half
• 1 x 150g chicken breast, cut into thin slices (and I mean thin - you just want the slices thick enough to stay together)
• 2 bacon medallions, cut into match sticks
• 2 small onions, thinly sliced
• 3 cloves of garlic, finely chopped
• 2 1/2 tbsp medium curry powder (if you don't like a bit of burn just add half this amount)
• 5 tbsp of chicken stock (I like to add more than this to the pan and reduce it down to get a richer flavour but if you're short on time just stick to the 5 tbsp)
• 1 1/2 tbsp light soy sauce
• 2 spring onions, sliced lengthways into little matchsticks
• 2 big handfuls of beansprouts (when it's safe to eat beansprouts again that is)
• 1 red pepper cored and thinly sliced
• A pinch of sesame seeds to serve

This cooks really fast so it's best to have everything prepped before hand so you can just fling it all in the pan when you need to.

 Method:

1. Heat the oil in the wok until it is very hot and shimmering, throw in the chicken and cook until it is starting to turn golden brown then remove from the wok with a slotted spoon or spatula.
2. Next let the pan reheat a bit again before throwing in the chopped onion, garlic and bacon and stir fry for about 2 minutes on the highest heat possible then add 2 tbsp of curry powder and stir fry again for a further minute.
3. Add the stock and soy (which I have premixed beforehand for ease) and stir until it forms a bubbling sauce...give it a few minutes till you are happy with the consistency...you want it to be saucy but not too thick.
4. Chuck in your noodles and stir to coat them in the sauce then add the beansprouts, peppers and spring onions and stir fry for another minute before adding the prawns and stir frying for another minute and then finally add the chicken back in and...yup...you've guessed it....stir fry all of this together for another minute then serve straight away.
5. sprinkle a few sesame seeds over the top and voilá! Get you chop sticks out!

One of the quickets and cheapest recipes on the Low Fat Foodie so far and one of my favourites!