Thursday, 17 March 2016

Chilli Chicken Noodle Soup


Feeling under the weather?  This bad boy will get you on your feet in no time!  Better yet, its super easy and quick to make – which means you will be back to relaxing in no time!  At only 226 calories/1 syn per portion you will truly get a guilt free hug in a bowl!

For those of you who have been following my adventures for a while now,  you will know that each year I help organise  a big event in Barcelona.   It is one of my favourite things to do, but it really does take toll on not only my ability to blog, but because of the high intensity of it, my health too!

I thought I had managed to get away unscathed this time, usually when I come back it is more of a downtime for me – but the last few weeks have been more manic than ever!    So I succumbed to the inevitable, and got sick.     When I am sick, like with most people, all you want is some comfort – my throat was killing me – I was aching all over and I just needed something that was going to give me that ‘ahh’ moment.   I sat and thought about what I had in the cupboard, and what I wanted.  A couple of weeks ago I grabbed lunch for my boss, and decided that I would have some Chilli Chicken Soumen from Wasabi.  With this still on my mind – I realised that I had pretty much everything I needed to created my own version.  

The best part about this soup, is that not only is it mighty tasty, has all the veggies you need to get you out of the wars, but it is so quick to make.   Until I saw them do this in the shop, I never would have thought to put raw things in a bowl and cover them with hot broth – but I must say ‘Thanks Wasabi’ as it is my new favourite thing to do!    Best part is – you can keep the broth in the fridge or even freeze it.. When you want a nice bit of comfort, all you need to do is heat it up and add to your bowl..

Genius!

Calories: 226  •  Slimming World: 1 Syn

Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Serves: 4

You will Need:

1 Large Chicken Breast cut into small pieces
Small Onion Sliced
2 Garlic Cloves Minced
1 tsp Ginger (i find it easier to grate it than chop it)
2 Tablespoons Chilli Sauce (I have used Maggi Chilli Garlic Sauce)**
300g Mixed Vegetable Stir Fry Mix
2 Pouches of Amoy Straight To Wok Medium Noodles**
2 Chicken Stock Pots/Stock Cubes
1 Tbsp Soy Sauce
1.25 Litres Boiling Water
Frylight/Calorie Controlled Oil Spray

Method:

Place the diced chicken into a bowl with 1 Tbsp of the chilli sauce – you can either marinade for a while, or set aside once all pieces are coated.

In a heavy bottomed saucepan sprayed with oil, soften the onions, garlic and ginger

Add the chicken and cook through

Pour in the boiling water, soy & chilli sauce and the stock pots and leave to simmer until the broth is bubbling away and all the flavours have come together

Add half a pouch of the noodles to a bowl, top with a big handful of the vegetable stir fry Mix.   

Ladle over the hot broth and chicken to all the bowls

Sit for a minute or two, for the noodles and veggies to soften and then be transported into heaven!


** Be sure to check the calorie/syn values if you are not using the same brands as me! 


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