Tag Archives: Chinese

Prawn and Pineapple Noodles – Syn Free

Having Prawn and Pineapple Noodles for a weekday lunch is one of my favourite bits about Slimming World. I love the mixture of sweet and savoury, and it’s a really filling syn free lunch.

Syns Free on EE
Serves 2
Time 30 minutes, with about an hour mid-way for the noodles to cool.

 

IngredientsPrawn and Pineapple Noodles
200g (dry weight) noodles (I use Sharwood’s medium egg noodles)
Half a red pepper
Half a fresh pineapple
A handful of prawns
2 tbsp soy sauce

 

Method

1 – Cook the noodles according to the packet instructions

2 – Cool the noodles as much as possible – I run them through with cold water

3 – Drain the noodles and share them between two dishes / lunchboxes

4 – Chop the pepper finely and share between the two dishes

5 – Chop the pineapple into chunks and share equally

6 – Share the prawns between the two dishes

7 – Measure a tablespoon of soy sauce into each dish

8 – Stir the ingredients together

A Couple of Notes

I normally make this for lunch over two days. I find it much easier to share it out as I go – otherwise, the mix of different things always seems a bit unequal.

I tend to make it the day before I need it – I think it benefits from being left in the fridge overnight.

Remember that the pineapple is being eaten raw so doesn’t need synning.

Sticky Five Spice Gammon – Slimming World Recipe

A gorgeous Slimming World recipe for Five Spice Gammon. Brilliantly simple!

Serves 4
Syns 1 per serving (4 for the whole recipe)

Ingredients
2 tsp Chinese 5-Spice powder
4 x 175g gammon steak cut into bite-sized pieces (remove all the fat first)
Frylite or other syn-free cooking spray
2 red chillies, deseeded and finely sliced
Finely grated zest and juice of an orange
1 level tbsp of runny honey
100 ml of chicken stock
2 tbsp dark soy sauce
Pak choi to serve
Egg noodles to serve

Method

1 – Cook the noodles according to packet instructions

2 – Sprinkle the 5-spice powder over the gammon pieces.

3 – Put a few sprays of frylite into a wok or large frying pan.

4 – Cook the gammon over a high heat for around 2-3 minutes until the edges are slighty browned.

5 – Add the soy sauce, honey, red chillies, orange zest and juice and stock and simmer for 4-5 minutes or until the sauce becomes sticky and the gammon is glazed and golden (with slightly burned edges if you like that sort of thing).

6 – Serve straight away with pak choi and cooked egg noodles, and any pan juices poured over.