I featured straight-to-wok noodles this week in my CUPBOARD LOVE section. This dish literally takes a few minutes to prepare. You could potentially be eating within 5-10 minutes of walking in the door.
If you take a look at the post; CUPBOARD LOVE: Straight-to-Wok Noodles, ( Click HERE to view) it explains the various types of noodles you can buy, plus calculated propoints and calories for each variant. They seem to range between 4-6 propoints per packet,(or 190-250 calories), depending on which type you choose.
Personally, I find one individual portion of noodles sufficient because I pack this dish full of vegetables, but you may want two if you are really hungry. Please make a note of my calculations for two bags as the propoints don't 'double up' logically. If you are using a different brand or type of noodle, please calculate carefully.
With your chosen selection of vegetables, you can see this is a pretty low point/calorie meal.
You will need:(per portion)
1 pack Straight-to-Wok noodles of your choice
Frylight Sunflower oil
Reduced salt soy sauce
A selection of brightly coloured vegetables, eg;
Start by spraying the pan with Frylight Sunflower oil, then stir-fry the noodles with 1 tablespoon reduced salt soy sauce. Cook the noodles on their own in the pan for a few minutes so that they absorb the soy sauce and start to 'catch' and go a little crispy.
Add the chopped vegetables and a little more soy sauce. I like to keep the veggies fairly chunky and I don't cook them for too long- just a few minutes, so that they retain their bright colours and don't go soggy.
I've also found that spring onions are MUCH sweeter and tastier if cut into long sections, about 4-5 cms long rather than finely sliced....absolutely delicious.
After a few minutes of stir-frying the combined ingredients, put the noodles and the vegetables in the serving dish and eat with chopsticks. This will slow your pace of consumption down and you should fill up more efficiently.
This is one of those dishes that is so adaptable-there are infinite variations,
depending on the vegetables you have available, and whether you wish to add chicken, prawns, beef or even a sauce.(Remember to calculate the propoints or calories for any fish or meat or sauce you add).
You can also play around with herbs and spices according to your personal taste.
If I have enough points, I sometimes mix 20g reduced-fat peanut butter with a little boiled water and some chilli flakes then add it to this dish just before I serve it. This is an extra 3pp or 109 kcal but makes a rich, creamy satay sauce and takes this dish from a simple, everyday snack to a meal made in heaven!
Another idea is to mix 2 different types of noodles together, stir-frying one type until they are crispy, then adding rice noodles and leaving them soft. I call this "crispy/soggy noodles". This is a lovely accompaniment to salmon or chicken, or delicious on its own as a meal, perhaps with a few mushrooms thrown in.
A really simple, speedy bowl of yumminess.