Spicy Chicken Noodles

Name: Spicy Chicken Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: ['2']
Cuisine: asian
Ingredients: 2 tbsp oyster sauce; 1 tbsp tomato ketchup; 2 tbsp soy sauce; 1 tsp granulated sweetener or sugar; 2 50g nest egg noodles ((1/3 cup)); 1 large chicken breast (approx. 170g (cut into strips)); 4 spring onions (sliced); 2 pak choi (shredded); 1 chilli (finely diced (remove the seeds if you prefer it mild)); 2 cloves garlic (peeled and crushed); 1 tsp curry powder (mild or hot depending on taste); low-calorie cooking spray

⏱ 10 mins 🍽 ['2'] 🌶 asian 🏷 Main course

This speedy noodle dish brings together chicken strips, fresh vegetables, and egg noodles in a flavourful, spicy sauce. Inspired by Mee Goreng, it uses simple ingredients like oyster sauce, soy sauce, and curry powder for an authentic taste. The whole meal is prepared in a wok and ready to enjoy in just 10 minutes, making it an ideal choice for a fast yet satisfying dinner. Each serving is calorie-conscious, fitting well into various eating plans.

Ingredients

2 tbsp oyster sauce
1 tbsp tomato ketchup
2 tbsp soy sauce
1 tsp granulated sweetener or sugar
2 50g nest egg noodles ((1/3 cup))
1 large chicken breast (approx. 170g (cut into strips))
4 spring onions (sliced)
2 pak choi (shredded)
1 chilli (finely diced (remove the seeds if you prefer it mild))
2 cloves garlic (peeled and crushed)
1 tsp curry powder (mild or hot depending on taste)
low-calorie cooking spray

Method

Combine the oyster sauce, tomato ketchup, soy sauce, and sweetener in a small bowl and set this mixture aside.
Prepare the egg noodles by boiling them for around 4 minutes as directed on the packet, then drain them thoroughly.
At the same time, coat a wok or large frying pan with low-calorie cooking spray and place it on the heat.
Cook the chicken strips in the wok for 4-5 minutes.
Introduce the curry powder, diced chilli, crushed garlic, sliced spring onions, and shredded pak choi, cooking everything for another 2 minutes.
Pour in the prepared sauce, stirring until it begins to bubble, and ensure the chicken is fully cooked and white with no pink colour.
Once the chicken is done, add the drained noodles to the wok and toss everything together for a minute or 2 until well combined and heated through.
Dish up the noodles and serve immediately.

Nutrition (per serving)

Sodium5300 mg

Recipe details

CategoryMain course

Cuisineasian

AuthorPinch of Nom