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
- 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.
40g carbs per portion (based on 100g of noodles per person)