Tag Archives: healthy noodle recipe

Super fast chicken and veggie noodles

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So we’ve discovered a spiraliser. Something I wasn’t planning to jump on the bandwagon about but hey, I was sent one for free to review. My verdict. It’s such a fun gadget, though you can’t spiralise everything 😉

My boy (aged 2) has been in one of those fussy stages. Definitely not a fan of vegetables when they are just plonked in lumps on his plate. On a recent trip to Wagamama’s I watched him chow down a good portion of rice mixed with thin strips of carrots and peppers, so it got me thinking…. surely I could replicate that at home. It turns out the spiraliser does the trick for me. We’ve started having “carrot noodles”. It appears if I spiralise a carrot and pop it on a rice cake on top of cream cheese I am given a huge grin and the carrot disappears into the boy’s belly. Then added to noodles I get the same response. RESULT.

The other win about this recipe is it is so quick to make and I always have the ingredients to make it on hand. I keep chicken frozen in batches which are quick to defrost. You can also completely make this your own and add prawns, other veggies, fish – whatever you have to hand.  The above picture was made after a trip to London, we got stuck in traffic coming home and I was faced with starving children, within 10 minutes dinner was ready.

Superfast Chicken and Veggie Noodles
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
342 calories
33 g
85 g
8 g
34 g
1 g
267 g
427 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
267g
Servings
4
Amount Per Serving
Calories 342
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 85mg
28%
Sodium 427mg
18%
Total Carbohydrates 33g
11%
Dietary Fiber 3g
14%
Sugars 6g
Protein 34g
Vitamin A
142%
Vitamin C
162%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g rice noodles
  2. 1 tbsp oil (I use rapeseed or walnut)
  3. 2 carrots spiralised
  4. 1 onion thinly sliced
  5. 2 peppers thinly sliced
  6. 2 cloves garlic, crushed
  7. Ginger, 1/4 inch of root grated or 1/2 tsp ground
  8. 1 tsp chinese 5 spice
  9. Soy sauce 1 tbsp (use a gluten free option if you need to)
  10. Sweet chilli sauce 1 tbsp
  11. 1 chilli sliced (optional)
  12. 400g cooked, shredded chicken
Instructions
  1. Place the noodles in boiling water and simmer for 3 minutes. Drain and set aside.
  2. Meanwhile spiralise the carrot, chop the pepper and onion.
  3. Heat the oil in the pan, add the veggies and cook for a couple of minutes.
  4. Crush the ginger and add to the pan.
  5. Grate in the ginger and add the 5 spice and chilli (if using).
  6. Add in the soy sauce and sweet chilli sauce.
  7. Now put in the chicken and heat through until the chicken is hot.
  8. Finally mix in the noodles and reduce the heat to low whilst you mix well to combine it all.
Notes
  1. Top tip: you can keep root ginger in the freezer and grate from frozen, including the skin.
beta
calories
342
fat
8g
protein
34g
carbs
33g
more
Dietitian UK https://www.dietitianuk.co.uk/

Peanut and prawn 10 minute Noodles

We love noodles in our house. I lived in Hong Kong for a couple of years as a child and the food there was amazing. It has definitely influenced my cooking. These could also be seen as a total cheats way to make Pad Thai, which I love. These noodles are a super quick meal and can be made from storecupboard ingredients plus whatever veggies you have to hand. I’ve adapted these from a Nigella recipe.

I’ve found they are great (but messy) food for a baby, mine loved getting his hands into the sticky noodles! Miss K loves anything with noodles and emptied her plate and asked for the same meal the next day and the hubby (who doesn’t like peanut butter – sssssh) loves them too. I really must make these more often.

Dietitian UK: Baby led weaning, noodles

We tend to keep this as a summery meal as it is better eaten warm or cold. Why not make extra and keep it for lunch the next day.

Dietitian UK: Peanut and Prawn Noodles

Peanut and Prawn Noodles
Serves 4
Super quick noodle recipe that will satisy a hungry family fast.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
325 calories
25 g
132 g
16 g
21 g
2 g
191 g
1004 g
6 g
0 g
12 g
Nutrition Facts
Serving Size
191g
Servings
4
Amount Per Serving
Calories 325
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 132mg
44%
Sodium 1004mg
42%
Total Carbohydrates 25g
8%
Dietary Fiber 5g
19%
Sugars 6g
Protein 21g
Vitamin A
164%
Vitamin C
32%
Calcium
9%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dressing
  1. 2 tbsp peanut butter
  2. 1 tbsp soy sauce
  3. 2 tbsp sweet chilli sauce
  4. 2 tbsp sesame oil
  5. 1 tbsp olive oil
Noodles
  1. 160-200g noodles (rice, egg or soba noodles)
  2. 3 medium carrots peeled and thinly sliced into matchsticks
  3. 150g green beans/mangetout/sugarsnap peas sliced
  4. 100g sweetcorn
  5. 250g frozen prawns
Instructions
  1. Slice and prepare the vegetables. Peppers and bean sprouts also work well in this recipe. Use whatever you have to hand. Put into a saucepan with the noodles.
  2. Boil the kettle then pour over the noodles and vegetables, bring to the boil and simmer until the noodles are cooked. Add the prawns towards the end of cooking to defrost them.
  3. Strain the noodles and vegetables and leave to cook a little whilst you make the dressing.
  4. Mix up the dressing and pour over the noodles, stir well to combine and serve.
Notes
  1. Use rice noodles and wheat/gluten free soy sauce to make this wheat/gluten free.
beta
calories
325
fat
16g
protein
21g
carbs
25g
more
Adapted from Nigella's Sesame Peanut Noodles
Dietitian UK https://www.dietitianuk.co.uk/