SW recipe: Soy ginger chicken noodles

Free, serves 4


  • 40g fresh root ginger, peeled and roughly chopped
  • 5 large garlic cloves, peeled
  • ½ tsp Marmite
  • 1½ tbsp red miso paste
  • 2 large onions, sliced
  • 4 tbsp reduced-salt soy sauce
  • 200g dried medium egg or soba noodles
  • Low-calorie cooking spray
  • 4 skinless and boneless chicken breasts, cut into strips
  • 125g broccoli, cut into small florets
  • 125g baby corn, each cut into 5 rounds
  • 125g shiitake mushrooms, quartered
  • 100g frozen soya beans (edamame)


  1. Put the ginger and garlic in a small food processor or blender, add a few tablespoons of water and blitz until finely chopped.
  2. Put the ginger and garlic paste in a large non-stick saucepan and add the Marmite, miso, half the onions and 400ml boiling water. Stir well and bring to the boil over a high heat. Reduce the heat to low and simmer for 15 minutes, adding the soy sauce 1 minute before the end.
  3. Meanwhile, cook the noodles according to the pack instructions and drain well.
  4. Place a large non-stick wok or frying pan over a high heat and spray with low-calorie cooking spray. Stir-fry the chicken for 5-6 minutes or until cooked through, then transfer to a plate.
  5. Add the broccoli, baby corn, remaining onions and a good splash of water to the wok and stir-fry for 3 minutes. Add the mushrooms and soya beans and cook for a further 2 minutes.
  6. Return the chicken to the wok and add the sauce and noodles. Bring everything to a simmer, adding a little water if you want it saucier, and serve piping hot.

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