This is virtually Syn free so you can eat as much of it as you like, and you’ll want to because it’s great. Even if you’re not following the Slimming World diet, it is still very low in calories, apart from the noodles. Try and buy the nearest to these ingredients as you can on the left.
2 cups of frozen prawns, thawed
2 spring onions
1 packet of noodles per person. One of my boys prefers his with rice
3 large mushrooms
1 pepper green or yellow
No calorie fry light spray
2 or 3 tablespoons of soy sauce. I used light, but it’s better with the dark
1 teaspoon of chilli garlic sauce, Lee Kum Kee
1 tablespoon of Shaohsing rice wine
1 level teaspoon of chinese five spice
Spray your wok or frying pan to medium or high heat and spray with fry light. Add the sliced mushrooms and peppers and stir fry for a couple of minutes.
Meanwhile, boil the noodles (or cook your rice)* for around 4 minutes, or leave to soak in boiling water for longer until soft. Drain and set aside.
Once the mushrooms and peppers are softer, add the thawed prawns, soy sauce, chilli garlic sauce, rice wine and chinese five spice powder. Fry for one minute. Add a cup of water and cook for a couple of minutes. Next add the sliced spring onions and cook for one more minute. Add to the noodles and serve. And that’s it; how quick is that?! A low fat healthy meal in 5 minutes flat.
When you add the water to make the sauce adjust it to your own liking. My boys like lots of sauce to soak into the noodles, but you may like a thicker one. Your choice x
* The rice quandary. Cooking rice was a problem for me, but for many years now I have used this method because it works. I always had claggy starchy rice, and I know that the method of cooking it by adding one cup of rice to 2 parts water is the correct way to do it, however, my lovely neighbour taught me a way that provides fluffy non-sticky rice. I always use ‘Basmati’, because it has a slight fragrant taste and the grains are longer, and is used in Indian cooking.
I wash the rice in cold water and drain, probably about 6 times until the water is practically clear. I then boil the rice in salted water for around 10 minutes until just soft, yet with a slight firmness. Once cooked, I pour the rice into a colander and pour over boiling hot water to get the starch out. After about a minute, I use a fork to separate (don’t use a spoon, else you’ll get clags (funny word, makes me think of sticky trousers on a hot summers day), and serve.