Vary the Thai chicken noodle stir-fry sauce according to what you have in your cupboard.  Sweet teriyaki sauce works really well too.

SERVES 4 – PREP 5 MINS – COOK 30 MINS

200g rice noodles

425g mini chicken fillets

2 garlic cloves, crushed

3tbsp red thai curry paste or 6tbsp sweet teriyaki sauce

250g crunchy oriental stir fry vegetables

 

 

 

1 Plunge the noodles into a bowlful of boiling water. Leave for 15 mins to soften.

2 Fry the mini chicken fillets and garlic in a non-stick pan with 1tbs water or oil for 5 mins. Season and stir from time to time.

3 Add the thai curry paste or teriyaki sauce, fry for 5 more mins.

4 Stir fry the vegetables in a sepearate non-stick wok for 5 mins.

5 To serve, combine the drained noodles, chicken and stir fried vegetables.

Per serving: 385cals, 4g fat, (0.4g sat fat), 54g carbs

Click here for more chicken recipes

Looking to lose weight? The goodtoknow diet club could be just the support you need, including an online food and exercise diary which gives you a personalised calorie allowance! Click here for a special joining offer goodtoknowdiets.co.uk