Having seen Slendier Noodles in the supermarket for a while now, I havent had a go at cooking with them.

I was craving stir fry noodles and thought i’d have a go at a Low Carb Singapore Noodle dish. This was super easy to put together. You can choose your favourite protein and Low Carb veggies of choice. There are no rules!! 😀

Serves: 2

Cook Time: 15mins

Ingredients:

  • 1 Packet of Slendier noodles (could use the noodles, spaghetti or angel hair in their range)
  • 1/2 BBQ Chicken shredded and skinned.
  • 2 cups of mixed veggies ( asparagus, red capsicum, snow peas, garlic, onion, 1/4 cabbage)
  • 1 TB Curry Powder
  • 1 TB Tamari Sauce
  • 2 TB Olive oil
  • Chilli (fresh or dried)

Method:

  1. SLENDIER Angel Hair noodles: Process: Drain and rinse in warm/ hot water well. Then dry between paper towel. I had them pressed between the paper towel while I was prepping the veggies.
  2. Chop all your veggies and get your spices ready.
  3. Heat the oil in the pot and put in garlic, onion and veggies. Stir fry until they soften slightly. Throw in the Chicken, Tamari and Curry powder.
  4. Add in ¼ cup boiling water, keep tossing the ingredients. Then add the noodles and keep stir frying until the noodles are coated in the curry powder and combined with the other ingredients.
  5. Serve immediately 😀

Suggestion: I would throw an egg in there and add it to the stir fry next time, I think that would be pretty tasty too.

For more great Low Carb Recipes click here

Enjoy! x

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