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.

Chilli & Garlic Prawn Linguine

This is a dish you always see on menu's at Italian restaurants so I thought I'd give it a try at home. The best thing is that you can put as much or as little chilli in it as you like.

Serves 2

Extra Easy - 0 syns

Ingredients 
225g grey King Prawns
Carton of Passata
1 Red Chilli, finely chopped
1 Garlic clove, finely chopped
1 Onion, sliced
1 courgette, sliced and then halved
150g dried Linguine, Spaghetti or Parpadelle
Salt & Black Pepper
Frylight

Method
1. Cook the pasta according to the packet instructions.
2. Fry the onion and courgette in a frying pan, sprayed with frylight, and cook until soft.
3. Add the garlic and chilli and fry for one minute, and then add the passata and season well. Cook until the passata has reduced and thickened.
4. Add the prawns and cook until they turn pink.
5. Divide the pasta into two bowls and top with the prawns and sauce. Top with grated parmesan as part of your HEXa.

N.B. For added indulgence add 125ml dry white wine before adding the passata. Add 2 syns per portion.

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.