Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Hellmann's Ketchup sweetened with Honey or tomato ketchup
  • 1 clove garlic (peeled and crushed)
  • 1 lime (juice only)
  • 1 pinch dried chilli flakes
  • 1 tbsp low sodium soy sauce
  • 1 tbsp fish sauce (you can use Worcestershire sauce)
  • 1 tsp granulated sweetener
  • 1 tsp powdered peanut butter (mixed with 1 tsp of water)
  • low calorie cooking spray
  • 200 g rice noodles
  • 200 g diced chicken breast
  • 2 medium eggs
  • 50 g fresh beansprouts
  • 3 spring onions (sliced)
  • 1 medium onion (peeled and sliced)
  • 5 g fresh coriander (chopped)
  • 200 g pack of fresh, mixed stir fry vegetables

Instruction

  • For the sauce, mix together the ketchup, soy sauce, fish sauce, sweetener, powdered peanut butter mixed with water, lime juice and chilli flakes.
  • Cook the rice noodles according to the pack instructions (usually cover with boiling water for about 10 minutes) and set aside.
  • Spray a large frying pan with low calorie cooking spray, then add the sliced onions and diced chicken to the pan.
  • Cook until golden brown and the chicken is almost cooked.
  • Add the mixed stir fry vegetables, and cook for 2-3 minutes. Remove from the pan and set aside. Add a little more low calorie cooking spray to the pan.
  • Beat the eggs with a fork, then add to the frying pan and cook over a medium-high heat, stirring continuously until the eggs are scrambled. Don't over cook them, it's best to leave them a little wet.
  • Add the spring onion and beansprouts and cook for a minute. Don't overcook - or else your eggs will disappoint!
  • Return the chicken and vegetables to the pan, add the cooked noodles, then pour the sauce over the top and stir well over a medium heat for a few minutes.
  • Sprinkle with some chopped coriander and serve.