Hello Sweaty Mummies,
This is the first week of doing Recipe of the Week.
This weeks #ScrumptiousSunday recipe of the week is taken from the dinners I’ve had since Saturday 4 January to Friday 10 January.
Saturday – We had dinner at my parents – a chicken curry
Sunday – Beef joint, roast potatoes, Yorkshire puddings, parsnips & carrots
Monday – Chilli with rice (see post http://bit.ly/1smj4K3)
Tuesday – Gammon joint with Slimming World chips and mushy peas (see post http://bit.ly/1C3QDki)
Wednesday – Macaroni cheese bake (see post http://bit.ly/1xZoPOX)
Thursday – Unplanned dinner of takeaway pizza and chips (I spent the majority of the evening in hospital and we had to make do with grabbing something late on the way home – cue unhappy face)
Friday – Slimming World Chicken chow mein (see post http://bit.ly/1seX2sw)
NB: all homemade meals are posted daily giving you a personal overview of what I thought and the quick Sweaty Mummy Method – except for Sunday, I have no idea why I missed Sunday’s daily nutrition post *apologise profusely*
So without further ado, it is time to announce the winner…
#ScrumptiousSunday Recipe of the Week is… Slimming World Chicken Chow Mein.
I actually prefer this homemade chow mein to the takeaway version – it has so much more flavour (and none of the rubbish!!). Honestly, I kid you not, stick this in one of those silver containers tell the family you are treating them to a Chinese and they won’t know any different.
I got the idea for this recipe from one of the Slimming World recipe books “Fakeaways” but I did adapt the ingredients a little.
The added bonus is that Mr Sweaty Mummy LOVES it and he gets to use the chopsticks I bought him for Christmas (he asked for them).
Why don’t you give it a go?
Marinate for 20 minutes
Ready in 35 minutes
Ingredients (2 people)
2tbsp light soy sauce
1tsp Chinese rice vinegar
1tsp garlic salt
1tsp ground ginger
1/2tsp all season spices
2 skinless chicken breast, cut into strips
175g dried noodles
100g mangetout, halved lengthways
110g bamboo shoots
1 red pepper. deseeded and sliced
4 spring onions sliced diagnolly
30g fresh beansprouts
1/2tbsp oyster / fish sauce
1tbsp dark soy sauce
1/4 tsp sesame oil
– Mix the light soy sauce, vinegar, garlic, ginger and spices in a bowl and add the chicken, toss to coat and leave to marinate for 20 minutes
– Cook the noodles according to the instructions on the pack, drain & set aside
– Spray a wok with Slimming World Fry Light and put over a high heat, add the chicken mixture and stir-fry for 5 minutes or until lightly browned
– Add the mangetout, bamboo shoots, red pepper and spring onions and stir-fry for 6 minutes
– Add the noodles, bean sprouts, oyster sauce, dark soy sauce and sesame oil, toss and cook for a further 4 minutes
It is ready to be served – eat with a knife and fork (like I did) or for the authentic feel use chopsticks (like Mr Sweaty Mummy).
Why don’t you give this a try? You won’t regret it!
See you next week for #ScrumptiousSunday
Bye for now,