Often when I go out to eat at a Chinese, Thai, Japanese or Pan Asian restaurant I find myself guessing syn values, and under guessing them at that, because I don’t want to admit quite how many syns there would be in my favourite dishes. It’s a form of denial, and whilst I don’t think it ever pushes me way over my syn allowance, I know it’s not exactly the right thing to do!
Therefore when I make syn free versions of the Asian dishes that I love, I tend to make them over and over again! This recipe is one of my favourites, and it’s so easy and simple to whip up. I’ve said before that I don’t really go in for fancy ingredients, except on the very odd occasion, so this is another one of those recipes which uses simple things that you’ll either have at home already or can easily pick up from your local supermarket.
Fantastic noodle soup filled with the flavours of Asia!
- 1 Packet of Mini Chicken Fillets
- 2 Dry Egg Noodle Nests
- 2 Eggs
- 1 Yellow Pepper
- 1 Orange Pepper
- 1 Large Carrot
- 3tbsp Soy Sauce
- 2 Cloves Garlic (minced/finely chopped)
- Bunch Coriander (roughly copped)
- 1 Chunk Fresh Ginger (minced/finely chopped - about 3cm by 3cm)
- 1 Red Chilli (finely chopped)
- 1 Green Chilli (finely chopped - optional for extra spice)
- 1tbsp Lemon/Lime Juice
- 1/2tsp Chinese Five Spice Powder
- Fry Light
- 1.5L of Boiling Chicken Stock
- Over a hot hob spray a medium sauce pan with Fry Light and add the chopped garlic, half of the ginger, the red chilli and five spice powder and stir fry for 30 seconds.
- Pour over 1L of the chicken stock and bring to a simmer. Reduce the heat so that the mixture is simmering.
- In a separate frying pan (sprayed with Fry Light) add your mini chicken fillets and cook through. Set aside.
- Chop your peppers into thin strips and add them to your boiling stock along with the coriander, lemon/lime juice, and green chilli if you're using it. Spiralize your carrots or chop them as thinnly as possible if you don't have a spiralizer! Set them to one side to add towards the end.
- Add your noodle nests and soy sauce to the stock mixture, and leave to simmer for 5-10 minutes. If you feel that your liquid is getting low simply top up with the rest of the stock.
- Add the carrots and simmer for a further 5 minutes.
- Meanwhile - crack one egg into a ramekin or small bowl and bring another saucepan to a gentle simmer.
- Using a spoon create a whirlpool in the water, and quickly pour the egg into the centre of the spinning water. The movement will cause the egg white to whip around the yolk as it cooks, giving you a delicious poached egg. Repeat with the second egg.
- If you don't feel comfortable poaching an egg in this way then simply do it whichever way you're used to.
- When your eggs have poached, set briefly to one side and take your soup off the heat.
- Transfer the noodles, peppers and carrots into two bowls, and then top each with half of the chicken fillets.
- Top with the egg and then using a ladle scoop the liquid from the soup over each bowl. until it covers the noodles.
- Top with a spring of coriander and enjoy!
This is syn free on Slimming World!