Slimming Worlds Bang Bang Chicken Noodle Salad Recipes

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BANG BANG CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY



Bang Bang Chicken | Slimming & Weight Watchers Friendly image

You can't go wrong with a Bang Bang Chicken Fakeaway night. Super quick to make, packed with tasty veg and inspired by our favourite Asian flavours. You'll love this slimming friendly stir-fry!

Provided by Ellie

Categories     Dinner

Number Of Ingredients 15

2 chicken breasts (cut into chunks (about 260g or 9oz in total))
60 g carrot (peeled and julienned)
60 g courgette (peeled and julienned)
60 g broccoli (cut into bitesize florets)
2 clove garlic (peeled and crushed)
5 cm fresh ginger (finely grated)
1 red chilli (deseeded and finely sliced)
2 nests of dried egg noodles (50g or 1½ oz each)
low calorie cooking spray
2 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp tomato puree
1 tbsp honey
1 tbsp lime juice
1 tbsp peanut butter powder

Steps:

  • In a small bowl, combine the sauce ingredients and mix until smooth. Leave to one side.
  • Cook the noodles according to the packet instructions. This will usually take 4 minutes in a pan of boiling water. Drain.
  • While the noodles are cooking, spray a frying pan with low calorie cooking spray. Add the chicken and brown on all sides. This should take around 4 minutes.
  • Add the garlic, ginger and broccoli to the pan and stir fry for 1 minute. Add the chilli, carrot and courgette and stir fry for 2 minutes.
  • Pour in the sauce and, when hot, add the noodles to the pan. Mix well.
  • Divide between two plates and serve.

Nutrition Facts : Calories 449 kcal, Carbohydrate 53 g, Protein 45 g, Fat 4 g, SaturatedFat 0.7 g, Sugar 18 g, ServingSize 1 serving

BANG BANG CHICKEN & VEGETABLE NOODLES



Bang bang chicken & vegetable noodles image

Get to grips with spiralized veggies and perfectly seasoned chicken in this vibrant spring noodle dish, designed to get more greens into family meals

Provided by Cassie Best

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 13

2 chicken breasts
4 courgettes
4 carrots
4 spring onions , finely sliced on an angle (save a few green parts to sprinkle on top)
150g beansprouts
180g frozen soya or edamame beans, defrosted
4 tbsp smooth peanut butter
3 tbsp soy sauce
3 tbsp sweet chilli sauce
2 tbsp sesame oil
zest and juice 1 lime
50g honey-roasted peanuts , bashed with a rolling pin
1 red chilli , thinly sliced (optional)

Steps:

  • Bring a large pan of seasoned water to a simmer, add the chicken breasts and lower the heat to a gentle simmer. Poach for 8-10 mins or until the chicken is cooked through - test by cutting in half through the thickest part. Transfer to a plate to cool down while you prepare the noodles.
  • Using a spiralizer fitted with the thicker noodle setting (or a julienne peeler), turn the courgettes and carrots into curly noodles. Tip them into a bowl with the spring onions, beansprouts and soya beans.
  • In another bowl, mash the peanut butter and soy sauce together to loosen the peanut butter, then whisk in the chilli sauce, sesame oil, lime zest and juice, and 1 tbsp water. When the chicken is cool enough to handle, use two forks to shred it. Add to the vegetables, drizzle over the dressing and gently toss everything together until well coated. Transfer to a platter and scatter over the peanuts and chilli (if using). Leftovers will make a great packed lunch.

Nutrition Facts : Calories 440 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium

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