Drunken Noodles With Chicken Slimming Weight Watchers Friendly Food
DRUNKEN NOODLES WITH CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY
Our slightly milder take on 'Drunken Noodles' is packed full of tender chicken strips, veg and noodles in a tasty, spicy sauce.
Provided by Ellie
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- In a mixing bowl add the soy sauce, oyster sauce, fish sauce and chilli flakes, and mix well. Place the noodles in a saucepan of boiling salted water and cook for 6-8 minutes, then drain and rinse in cold water to stop them cooking.
- Place a wok on a medium to high heat, spray with low calorie cooking spray and cook the chicken for 3-5 minutes until browned.
- Push the chicken to one side and add the onion, chilli, pepper, garlic, carrot and broccoli, and cook until broccoli is tender.
- Push all the ingredients to one side and add the beaten egg. Stir until the egg has cooked through, then add the noodles and mix well.
- Cook the noodles for 2 minutes then add the soy sauce mix and the chopped Thai basil. Cook until the sauce has thickened slightly.
- Season to taste with salt and pepper.
- Sprinkle with spring onions and serve.
Nutrition Facts : Calories 408 kcal, Carbohydrate 45 g, Protein 40 g, Fat 5.8 g, SaturatedFat 1.4 g, Fiber 7.2 g, Sugar 9.5 g, Sodium 5600 mg, ServingSize 1 serving
DRUNKEN CHICKEN NOODLES (PAD KEE MAO)
Drunken Chicken Noodles - love spicy noodle dishes? then this is the perfect recipe for you. Tender pieces of chicken with vegetables and rice noodles all coated in a flavoursome spicy sauce finished off with fragrant Thai Basil.
Provided by Siobhan (Slimming Eats)
Categories Main
Number Of Ingredients 16
Steps:
- In a bowl combine the ingredients for the sauce and cook the noodles according to package directions and set aside.
- Spray a wok or frying pan over a medium high heat with cooking oil spray.
- Add the chicken and the 1 teaspoon of dark soy sauce and fry until it's a lovely deep golden colour, remove and set aside.
- Spray with some more spray oil and add the vegetables, chillies and garlic and stir fry for a couple of minutes just until lightly softened.
- Add back in the chicken and the sauce ingredients and stir fry until all coated in sauce. Season with a little black pepper.
- Then add in the cooked noodles and Thai basil and toss until all combined.
- Serve and enjoy!!
Nutrition Facts : Calories 323 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 62.3 milligrams cholesterol, Fat 3.5 grams fat, Fiber 2.4 grams fiber, Protein 18.2 grams protein, SaturatedFat 0.9 grams saturated fat, ServingSize 1 SERVING, Sodium 80 milligrams sodium, Sugar 7.6 grams sugar, TransFat 0 grams trans fat
DRUNKEN CHICKEN NOODLES
Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
- Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
- Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.
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