November 30, 2022

VEGETABLE STIR FRY NOODLES | HEALTHY SLIMMING RECIPE

RECIPE TIPS.

When you are gazing at a refrigerator complete of left over veggies and fancy a healthy, easy and quick meal this one is for you. It only utilizes two pans, no elegant active ingredients and its much healthier than a takeaway variation. If you are believing about producing a Chinese fakeaway night this would be a wonderful addition..

These 25 minute stir fry noodles are basic to make and loaded with flavour. This unofficial recipe is ideal for any one following Slimming World, Weight Watchers or a calorie managed diet.

Add protein: Feel complimentary to add protein. you can quickly add beef, pork, chicken, quorn or tofu to this meal.

This is one of those “whatever but the kitchen area sink” type dishes where you can toss anything in and it still tastes fantastic. Today I have decided to use broccoli, red pepper, carrot and mushrooms. It would work just as well with peas, cauliflower, beansprouts, spinach, child corn, onion etc. go nuts and try some brand-new mixes..
There are three aspects to this dish. the noodles, the sauce and the vegetables. All of which can be customised to fit you taste. For instance if you love a dish with a bit of a kick simply increase the chilli powder..

Lower the carbs: Try swapping the noodles for butternut squash chunks or corguette spaghetti..

For additional heat: Increase the amount of chilli powder for more of a kick.

WHY IS THIS THE BEST VEGETABLE STIR FRY?

Stir Fry Vegetable Noodles.

IS THIS RECIPE SUITABLE FOR REHEATING?
Keep any leftovers in an airtight container for 2– 3 days. They are fantastic cold or reheated in the microwave..
This meal appropriates for freezing, location in a suitable container and keep for up to 2 months. Thaw before reheating..

Delicious.
Complete of flavour.
Quick and easy to make.
Syn totally free.
Great for using leftovers.
Appropriate for reheating.
Slendering World friendly.

Slimming World: Syn Free *.
Weight Watchers: Coming Soon.
Calories: 141 Per Serving.

Course Lunch, Main Course.

225g Medium Egg Noodles [Uncooked Weight]
Frylight/Low Calorie Cooking Spray.

1/4 tsp Ground Dried Ginger.

3 Garlic Cloves [Crushed]

150g Button Mushrooms [Halved]

1 Carrot [Finely Sliced or grated]

1 Red Pepper [De seeded and sliced]

Sliced]

1/2 tsp Onion Powder.

1/2 tsp Smoked Paprika.

1/2 tsp Hot Chilli Powder.

150ml Boiling vegetable stock.

4 tablespoon Dark Soy Sauce [Light would work okay too]

2 tablespoon Rice Vinegar.

2 tbsp Oyster Sauce.

Pinch Salt.

1 tablespoon Granulated Sweetener.

When you are gazing at a refrigerator full of left over veggies and fancy a healthy, simple and quick meal this one is for you. Include onion powder, smoked paprika, chilli powder and all veggies to the pan. If the veggies begin to burn add a splash of water or veggie stock.
In a bowl add stock, soy sauce. Permit to simmer over a medium heat for 2– 3 minutes stirring frequently.

Have you produced this dish?
Please let me know how it turned out! Leave a comment below or share an image on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.

Related.

Cook noodles based on guideline, al dente, do not overcook.
Spritz a pan with Frylight and sauté ginger and garlic over a medium heat for 2 minutes.
Include onion powder, smoked paprika, chilli powder and all veggies to the pan. Continue to sauté for 5 minutes. If the veggies begin to burn add a splash of water or veggie stock.
In a bowl include stock, soy sauce. rice vinegar, oyster sweetener, sauce and salt. Whisk together and after that include to the pan. Allow to simmer over a medium heat for 2– 3 minutes stirring frequently.
Throw in the cooked noodles and toss the components together. Cook for 1– 2 minutes and then serve.