Notes:
Ready in 20 minutesServes 4, Per Serving: 280 calories (also loaded into BuddySlim Calorie Counter)

Servings: 4

Ingredients:
Ingredients
• 15gm (3 tsp) sesame seeds
• 200g (8 oz) haricot vert (French beans/Squeaky Beans/Small Green Beans)
• 200g(8 oz) mangetout (snow peas)
• 125g (4 oz)dried medium egg noodles
• 400g (1lb) cooked and peeled prawns/shrimp
• 1 medium-hot red chilli, deseeded and chopped
For the dressing
• 1 tbsp dark soy sauce
• 1 tbsp rice wine vinegar, or white wine vinegar with a pinch of caster/fine granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp sunflower oil
• ½ tsp caster sugar

Directions:
1. Heat a dry frying pan/skillet over a medium-high heat. Add the sesame seeds and stir for 3-4 minutes, until lightly toasted. Transfer to a bowl and leave to cool.
2. Whisk together the ingredients for the dressing.
3. Bring a large saucepan of salted water to the boil.
4. Top and tail the French beans and cut them in half lengthways. Cut the mange tout/snow peas in half lengthways, too. Drop the beans into the pan and cook for 3 minutes, until just tender. Remove with a slotted spoon and refresh under cold water. Add the mange tout and cook for 2 minutes. Remove with a slotted spoon, then drain and refresh as before.
4. Add the noodles to the pan and cook for 4 minutes or until just al dente. Drain and set aside to cool.
5. Mix the beans, mange tout, noodles, prawns, most of the sesame seeds and the chili together in a large bowl. Add the dressing and toss together well. Sprinkle with the rest of the sesame seeds just before serving.

Submitted by:
Juliette

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