Notes:
A delicious vegan Chinese stirfry from AllRecipes. You can cut the fat a bit more by reducing the amount of sesame oil. Sliced bamboo shoots are a great addition.

• Calories: 160
• Total Fat: 8.1g
• Cholesterol: 0mg
• Sodium: 58mg
• Total Carbs: 14.1g
• Dietary Fiber: 3g
• Protein: 9.9g

Servings: 4

Ingredients:
* 1 (14 ounce) package firm tofu
* 3 teaspoons sesame oil, divided
* 1 (8 ounce) can water chestnuts, drained
* 3 ounces fresh shiitake mushrooms, stems removed
* 1 1/2 cups snow peas, trimmed
* 1/2 teaspoon oyster sauce or mushroom-based oyster-flavored sauce
* 1 cup water

Directions:
1. Slice tofu lengthwise into 3 pieces. Wrap each slab in paper towels, and press to squeeze out excess water.
2. Heat 2 teaspoons sesame oil in a large skillet (use less if desired, but make sure you use enough that the tofu doesn't stick). Fry tofu for about 5 minutes on each side, or until delicately browned.
3. Remove tofu from skillet and slice into cubes.
4. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas.
5. Mix together water and oyster sauce (or mushroom-based oyster-flavored sauce), and add to the skillet along with the tofu. 6. Cover and cook over low heat for about 10 minutes.

Submitted by:
Sarah

Notes:
Preparation time: 40 minutes (mainly to pre-cook the chicken).  You can also use pre-cooked, skinless chicken, e.g. left over from a roast chicken, provided this is moist succulent chicken meat, as this will cut cooking time considerably.

Cooking time: 6 minutes

Serves 3, Per Serving:  237 calories.  Double the recipe to serve 6.

Variations:  You can also add Chinese Cabbage, Pak Choi or Bok Choi.  I’ve also added broccoli, peppers/capsicums, fresh asparagus, button, oyster and shitake mushrooms if I have them to hand. 

Servings: 3

Ingredients:
• 175gm (7oz) medium egg noodles
• 1 calorie oil spray
• 1 medium onion
• 2 cloves garlic
• 175g (7oz) bean sprouts
• 175g (7oz) mange tout / snow peas
• 225g (8oz) chicken breast, fillets - skinless & boneless
• 2 tablespoons dark soy sauce
• 4cm (2”) fresh ginger root, peeled
• 1 teaspoon five spice powder

Directions:
1. Preheat the oven to 190C/375F/gas mark 5.
2. Put a piece of aluminium foil (approx 30×40cm/12" x 15") onto a baking sheet and spray with 1 calorie cooking spray.
3. Place the chicken breasts, side by side, onto the centre of the foil, and sprinkle with 2 tablespoons of water. Close the foil around the chicken to make a loose, but tightly closed, parcel.
4. Bake the chicken in the oven for 30-35 minutes until cooked through. Remove the chicken from the oven, allow it to cool slightly, shred and set aside.
5. Thinly slice the onion, garlic and ginger, and top and tail the mange tout/snow peas.
6. Cook the noodles in a large pan of boiling, salted water according to the pack instructions.
7. In the meantime, heat the remaining oil in a wok or large frying pan, and stir-fry the onion and ginger over high heat for 2-3 minutes until the onion is softened.
8. Add the garlic, bean sprouts, mange tout/snow peas and five spice powder, and continue stir-frying for a further minute.
9. Drain the noodles well and add to the wok/frying pan, add shredded chicken and soy sauce. Stir-fry for a further 2 minutes until piping hot.

Serve immediately.

Submitted by:
Juliette

Notes:
Serves 2,

456 calories per serving, including noodles
Fast and tasty when you fancy a Chinese meal without all the calories of a restaurant cooked or takeout meal

Ready in 20 minutes

Servings: 4

Ingredients:
The noodle dish
• 100g (3.5oz) wide rice noodles
• 200g (7oz) lean sirloin steak, trimmed of all fat
• Olive oil spray
• Salt and freshly ground black pepper
• 1 teaspoon olive oil
• 3 cloves of garlic, peeled and sliced
• 2cm (1”) knob of fresh ginger root, peeled and finely shredded
• 3 spring onions/scallions, cut in half widthways then lengthways through the middle
• 10 small shiitake mushrooms or 5 large ones cut in half
• 100g (3.5oz) tenderstem broccoli, sliced lengthways through the middle
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 red chili, sliced
The sauce
• 3 tablespoons premium oyster sauce
• 2 tablespoons soy sauce

Directions:
1. Boil sufficient water to cover noodles, but don’t put the noodles in - I find the kettle the easiest to do this
2. Place the rice noodles in a large bowl, pour over the boiled water and cover with clingfilm/saran wrap. Leave for five minutes or until tender.
3. Drain and rinse under cold water to prevent them sticking together (they will heat up again when you add them to the stir-fry).
4. Heat a griddle pan until smoking. Spritz the steak with a little olive oil and season with salt and pepper.
5. Place the steak onto the griddle pan and grill for one to two minutes on each side. This will give you a nice medium-rare steak. If you like it more or less cooked, change the cooking time accordingly, but remember that when you add the steak to the stir-fry it will cook a little more.
6. Remove from heat and leave to rest for five minutes. Slice thinly widthways.
7. To make the sauce, mix the ingredients together with a splash of water.
8. Heat a wok or a large deep frying pan/skillet. Add the olive oil and add the garlic, ginger, spring onion, shiitake mushrooms, broccoli and peppers and stir-fry for two minutes.
9. Pour over the sauce, and add the noodles and steak. Stir it well until combined and serve topped with the chili.

Submitted by:
Juliette