Bang Bang Noodles
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 2 nests of dried egg noodles
- • 90 g reduced fat halloumi (cut into 2.5cm slices)
- • 1 courgette (julienned)
- • 1 carrot (julienned)
- • 75 g baby corn (cut into slices)
- • 2 cloves of garlic (crushed)
- • 1 chilli (deseeded and finely chopped)
- • pinch of chilli flakes (more or less according to taste)
- • 3 tbsp light soy sauce
- • 3 tbsp rice vinegar
- • 1 tbsp tomato puree
- • 2 tsp honey
- • juice of 1/2 a lime
- • handful of fresh coriander (chopped)
- • low calorie cooking spray
- • 2 spring onions (finely sliced)
Preparation Steps
Cook the noodles, according to the packet instructions. This will usually take 4 minutes in a pan of boiling water. Drain.
While the noodles are cooking, mix together the tomato puree, rice vinegar, soy sauce, honey, and lime juice in a small bowl. Set aside.
Spray a frying pan or wok with low calorie cooking spray and place over a medium to high heat. When hot, add the halloumi pieces and cook for around 2 minutes each side until golden. Transfer to a plate and put to one side.
Wipe out the wok or pan and give it another spray with low calorie cooking spray. Return to the heat and add the sliced baby corn.
Stir fry for 2 minutes, then add the carrot and courgette and continue stir frying for another 2 minutes.
Add the chilli, chilli flakes, and garlic and cook for 1 more minute.
Add the sauce. When hot, add the noodles to the pan and mix well. Add the halloumi and coriander and allow to cook for 2-3 minutes, stirring until the noodles are thoroughly heated.
Divide between 2 plates and sprinkle with the spring onions. Enjoy!