Korean chicken noodles

A super quick meal prep idea or dinner for those busy nights!

537 calories per portion (serves 2)

P: 60g C: 70g F: 5g

Ingredients

• 300g raw chicken breast- cut into cubes

• 100g sugar snap peas

• 60g grated carrot (1 medium carrot)

• 2 x spring onions

• 1 x yellow bell pepper- cut into slices

The sauce

• 30g gochujang paste

• 15ml rice wine vinegar

• 15g garlic purée

• 5g ginger puree

• 15g Tomato puree

• 30g less salt and sugar tomato ketchup

• 3 tablespoons light soya sauce

• 1.5 tsp truvia (calorie free sweetener)

• 300g fresh egg noodles
  

Method

In a large pan/ wok using 1 kcal spray add your chicken and brown for a few mins.

Then add your sugar snap peas and pepper and sautee on a lower heat - moving around the pan regularly for 5-8 mins.

Meanwhile measure out and combine all sauce ingredients into a bowl and mix well.

Add grated carrots, noodles and sauce and mix well. Stir fry for 2-3 mins until all heated up!

Serve and top with spring onion!