Stir Fry Vegetable Noodles
Slimming World: Syn Free*Weight Watchers: Coming SoonCalories: 141 Per Serving
Servings 4
Ingredients
- 225g Medium Egg Noodles [Uncooked Weight]
- Frylight/Low Calorie Cooking Spray
- ¼ 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]
- 1 [Approx 373g] Head of broccoli [Chopped]
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- ½ tsp Hot Chilli Powder
- 150ml Boiling vegetable stock
- 4 tbsp Dark Soy Sauce [Light would work okay too]
- 2 tbsp Rice Vinegar
- 2 tbsp Oyster Sauce
- Pinch Salt
- 1 tbsp Granulated Sweetener
Instructions
- Cook noodles as per instruction, al dente, do not overcook.
- Meanwhile spritz a pan with Frylight and sauté ginger and garlic over a medium heat for 2 minutes.
- Add onion powder, smoked paprika, chilli powder and all vegetables to the pan. Continue to sauté for 5 minutes. If the vegetables start to burn add a splash of water or vegetable stock .
- In a bowl add stock, soy sauce. rice vinegar, oyster sauce, salt and sweetener. Whisk together and then add to the pan. Allow to simmer over a medium heat for 2 - 3 minutes stirring often.
- Throw in the cooked noodles and toss the ingredients together. Cook for 1 - 2 minutes and then serve.