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!
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