Singapore Noodles

Here is a recipe from October's Slimming World magazine that I've decided to put on here for ease of access. I decided to add some chicken and prawns, as well as the recommended pork, in order to make the dish more like one you'd get from the takeaway!

Serves 2

Extra Easy - syns negligable

Ingredients
2 Sharwoods dried egg noodle nests
2 lean pork loins, fat removed and sliced into strips
1 chicken breast, cut into chunks
Handful of raw King Prawns
1 onion, sliced
1 red pepper, sliced
Handful of mangetout, sliced diagonally
Handful of babycorn, diced
Small bunch of Spring Onions, diced
100g beansprouts
2 garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
1 red chilli, finely chopped
1 tbsp mild curry powder
1 tsp tumeric
1 tbsp Asda Sweet Chilli sauce (0.5 syns)
3 tbsps Soy sauce
2 eggs, beaten
Frylight

Method
1. Cook the noodles according to the packet instructions.
2. Stirfry the pork and chicken in a wok sprayed with frylight until cooked through, and remove from the pan.
3. Respray the wok with frylight and stirfry the onion, red pepper, mangetout, babycorn and spring onions until softened.
4. Add the garlic, chilli and ginger and fry for 1 minute.
5. Add the curry powder and tumeric and stirfry for a further minute.
6. Add the pork, chicken, prawns, beansprouts, noodles and 2 tbsps water to the wok and mix through. Then add the chilli sauce and soy sauce and stirfry for 1 minute.
7. Push the mixture to one side and pour in the eggs. Stir them continuously until they are scrambled and cooked through, then combine with the noodles.

Asian-style Sea Bass with Fragrant Vegetables

I made this after feeling inspired by some Asian style fish recipes I found online.

Serves 2

Extra Easy - 0 syns

Ingredients (Asian-style Sea Bass)
2 Sea Bass fillets
Half a Red Chilli, deseeded and finely chopped
Small bunch of spring onions, chopped
2 garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
Frylight
Salt & Black Pepper

Method
1. Spray a frying pan with frylight and heat until very hot.
2. Slash the skin of the Sea Bass diagonally a few times, season with salt and black pepper and spray with frylight.
3. Add the garlic, chilli, spring onion and ginger to the pan and fry for 10 seconds then add the sea bass to the pan, skin side down, and fry for 5 minutes of until the skin is crispy. Flip over and fry until the fish is cooked through. Serve with the spring onion mixture spooned over the top of the fish.


Ingredients (Fragrant Vegetables)
Handful of Tenderstem Brocolli
Handful of Mangetout, sliced diagonally
5 Babycorn, chopped
1 medium Courgette, sliced and halved
Small bunch of Spring Onions, chopped
1 Garlic cloves, finely chopped
Half a Red Chilli, deseeded and finely chopped
Half a pint of hot Chicken Stock
Soy Sauce
Frylight
Black Pepper

Method
1. Fry all of the vegetables in a hot wok sprayed with frylight, until slightly softened. Add the garlic and chilli and stirfry for 1 minute.
2. Add the stock, soy sauce and black pepper and stirfry until the sauce has reduced and thickened.
3. Serve with the Sea Bass and boiled rice.

Fragrant Pork Stir Fry

This recipe is from the SW site but I made a few tweaks. I definitely recommend this one!

Serves 2

Extra Easy - 0 syns

Ingredients
2 Pork Loins, fat removed, sliced into strips
Half a courgette, sliced and halved
Handful of sugarsnap peas, sliced diagonally
Hanful of tenderstem broccoli
1 red onion, sliced
1 tsp Very Lazy Ginger, finely chopped
2 Garlic cloves, finely chopped
Half a red chilli, finely chopped
Half a pint of Chicken Stock
1 tsp Chicken Bovril
Soy Sauce
Frylight
Black Pepper

Method
1. Stir fry the vegetables until slightly softened.
2. Add garlic, ginger, chilli and pork and stir fry until the pork is sealed.
3. Add the chicken stock and the chicken bovril and season with black pepper. Leave to simmer until the stock has slightly reduced and the pork has completely cooked through.
4. I served mine with SW Egg Fried Rice.

Thai Curry

A recipe taken from the SW Takeaway Faves recipe book but I added a bit more curry paste to give it more flavour. You can use red or green curry paste with this recipe.

Serves 2

Extra Easy - dependent on brand*

Ingredients
2 tbsps Thai Red or Green Curry Paste (syns dependent on brand)*
75ml light Coconut Milk (3 syns)
150ml Chicken Stock
2 Chicken Fillets, sliced
Frylight

You can use any Asian Vegetables you like but here are some recommendations...
Babycorn, diced
Mangetout, sliced in half diagonally
Half a Red onion, cut into wedges
Half a Courgette, sliced
Half a Red Pepper, sliced
Half a small can of Bamboo Shoots

Method
1. Fry the vegetables in a wok sprayed with frylight until soft.
2. Add the chicken and the Thai Curry paste and mix well.
3. Add the stock and coconut milk and leave to simmer until the chicken is completely cooked through.
4. Serve with rice or noodles.

* Sharwoods Thai Green Curry Paste = 0.5 syns per tbsp
   Thai Taste or Sharwoods Thai Red Curry Paste = 1 syn per tbsp

Thai Red Curry

Thai Red Curry

Thai Green Curry

Pork in Black Bean Sauce

A dish from the latest Slimming World magazine. I altered it by adding chilli and swapping the beef for Pork, but I think it would go great with chicken too.

Serves 2

Extra Easy - 1 syn per portion

Ingredients
2 Pork Loins, fat removed, cut into thin strips
1 Yellow Pepper, cubed
1 Red onion, cut into wedges
Half a packet of Mangetout, sliced lengthways in half
Handful of tinned Water Chestnuts, sliced
1 Garlic clove, finely chopped
1 Red Chilli, finely chopped
3 level tbsps Sharwood's Black Bean Sauce (2 syns)
Frylight

Method
1. Spray a wok with frylight and heat. Add the peppers, red onion and mangetout and stirfry until starting to soften.
2. Add the pork, chilli and garlic, and stirfry until the pork is completely cooked through.
3. Add the water chestnuts and black bean sauce, and stirfry for a further minute.
4. Serve with noodles or Egg Fried Rice.

Sticky Chicken

This is another fantastic recipe courtesy of MiniMins. Perfect served with Egg Fried Rice to sate that Chinese takeaway craving!

Serves 1

Extra Easy - 2.5 syns per portion

Ingredients
1 chicken breast,cut into chunks
1 tbsp runny honey (2.5 syns)
1 tbsp balsamic vinegar
1 tbsp soy sauce
Frylight

Method
1. Put the honey, vinegar and soy sauce in a bowl and stir until combined.
2. Add the chicken to the bowl and coat in the mixture.
3. Cover the bowl in clingfilm and leave in the fridge for 30 minutes, or overnight.
4. Spray a frying pan with frylight and fry the chicken until cooked through.

Egg Fried Rice

This is a classic chinese side dish and can go with a range of asian meat dishes. You can barely tell it apart from the takeaway version.

Serves 1

Extra Easy - 0 syns

Ingredients
75g dried rice
1 egg, beaten
2 spring onions, chopped
1 garlic clove, finely chopped
Handful of frozen peas
Soy Sauce to taste

Method
1. Boil the rice according to packet instructions.
2. 5 minutes before the rice is completely cooked, add the frozen peas. Once both are ready, drain and set aside.
3. Spray a wok with frylight and add the spring onion and garlic. Stirfry until soft and add the rice, peas, soy sauce and the beaten egg.
4. Stir continuously until the egg is cooked through and the ingredients are well mixed.
5. Bulk out with vegetables or meat, or serve with your favourite SW friendly Asian meal.

Served here with mushrooms and chicken

Prawn Stir-Fry

I could live on Stir-fry and this spicy sweet sauce is better than the syn-ful shop bought stuff! It's so easy to make and a simple way of making sure you get your 1/3 SuperFree. You can use any stir-fry vegetables you like but these are just my preference.

Serves 1

Extra Easy - 2.5 syns per portion

Ingredients
1 nest of dried Egg Noodles
Grey King Prawns (as many as you like!)
Red Pepper, sliced
Red Onion or Spring onions, chopped
Mushrooms, sliced
Baby Corn, chopped
Tenderstem Broccoli
Courgette, chopped
Carrot, peeled & chopped
Soya Beans (I use the frozen variety from Tesco)
Water Chestnuts, sliced
1 Garlic clove, finely chopped
1 Red chilli, finely chopped
1 tbsp Sweet Chilli Sauce (1.5 syns)
1 tbsp Soy Sauce
1 tsp Runny Honey (1 syn)
Frylight

Method
1. Cook the noodles according to the packet instructions.
2. Spray a wok with frylight and add the red pepper, courgette, onion, broccoli and carrot and stirfry until they start to soften.
3. Add the remaining vegetables (apart from the chilli and garlic) and stirfry until all of the vegetables are soft.
4. Add the chilli, garlic and prawns and fry until the prawns turn pink.
5. Meanwhile, drain the noodles. Add to the wok along with the chilli sauce, soy sauce and honey. Toss until all of the noodles are coated with the sauce and then serve.