My goodness where did September go? Full of good intention that September I would get my head back in the right place and keep this site updated, and with it, my healthy eating back in check. Well, all best plans and that. So here we are at the start of October. Better late than never. So to kick of my healthy week here’s a lovely easy lunch idea that’s low calorie and fits nicely in to a vegetarian 5:2 day. You’ll only need a little lime so slice one up and keep the rest in the freezer ready for that Friday night G&T.
Easy Chinese Pot Noodle
Recipe: Makes 1. Calories 244; Feast rating: 3, (1 = left me empty, 5 = full to the brim)
- 40g rice noodles (ideally ones that take 3-4 minutes covered in boiling water)
- 1 baby pak choi
- 1 tablespoon frozen shelled edamame beans or peas
- 1 small carrot finely shredded or grated
- 1 spring onion sliced
- handful of bean sprouts
- 1/2 teaspoom chopped ginger
- 1/2 teaspoon chopped chilli
- 1 teaspoon brown sugar
- 2 teaspoon soy sauce
- 2 teaspoon white wine or rice vinegar
- 1-2 slices of lime to taste
- boiling water
- 1 jar and lid
- place the ginger, chilli, sugar, vinegar and soy in the bottom of the jar and mix with a fork
- place the noodles and then layer the pak choi, carrot, edam beans or peas, spring onions and beansprouts on top.
- when ready to eat add Boiling water to the jar until 1/3ingredients are covered.
- place lid and keep covered for 8-10 minutes until noodles are soft.
- mix through and eat. Add a squeeze of lime to taste.