There’s nothing more satisfying than a steaming, flavour-packed, colourful bowl of noodles, but with both peanut and sesame allergies in the family, a trip to the local takeaway would be a bit like a game of Russian Roulette. So this is a version of Singapore Noodles that’s not only great for diabetics (all your carbs, low-fat protein and veggies in one bowl), but also gives allergic kids a taste of Asian food without turning them into the Michelin Man.
The whole thing takes just 10 minutes to cook.
Ingredients (serves 4-5)
- 400g rice noodles (straight to wok variety)
- 450g bag of prepared stir fry vegetables (eg Essential Waitrose)
- 150g cooked king prawns
- 100g of skinless chicken breast, thinly sliced
- 2 beaten eggs
- 1 tablespoon light soy sauce (reduced salt variety)
- 2 teaspoons nam pla fish sauce
- 1 tablespoon ketjap manis (a thick, Indonesian soy sauce)
- 1 tablespoon Worcestershire sauce
- A spritz of rapeseed or sunflower oil, for frying
Method:
- Heat a little oil in a wok and scramble the eggs until cooked, then remove and put on one side
- Heat a little more oil and stir fry the chicken for a few minutes until cooked through.
- Add the veggies and cook for another couple of minutes.
- Add the noodles, the cooked egg, the cooked prawns and all the sauces, mix it all up really well, and serve immediately.
Carb-count:
40g carbs per portion (based on 100g of noodles per person)
carb-counting kids 