Spicy Lemon & Lime Chicken & Prawn Noodles

by | Dec 2020

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prep - 5 mins

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Cook - 15 mins

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Servings - 1

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This spicy citrusy Asian inspired noodle dish is a winner every single time, especially if you like that citrus kick. This meal is easy to cook in one pan and quick to make making it perfect for a post workout meal, or something easy after work!

Macros per serving:

Cals: 579kcal
Protein: 50.4g
Carbs: 71.8g
Fat: 10.4g

Ingredients

  • 100g Cooked Chicken Breast (133g Raw)
  • 50g Cooked & Peeled Prawns
  • Juice & Zest of 1 Lemon
  • Juice & Zest of 1 Lime
  • 80g Mixed Peppers
  • ½ Onion
  • 50g Spinach
  • 2 tbsp Soy Sauce
  • 10g Sriracha Sauce
  • 1 Serving Amoy Straight to Wok Medium Noodles
  • Salt & Pepper
  • Parpika (To preference)
  • 1 tsp Garlic Powder
  • 30g Bean SproutsTo make this recipe Pescatarian, swap out the chicken for white fish

Method

1) Spray 1 calorie cooking spray into a large pan on a low-medium heat and add your diced onion to the pan along with the zest and 1/2 the juice of your lemon and lime, salt, pepper, paprika, and garlic powder. Cook until the onion starts to soften. and add in your cooked chicken breast (if you have not yet prepped this, cook this from the raw weight first with seasonings of choice).

2) Along with the chicken add in your sliced peppers, prawns, and mixed veg of choice (Suggestion: mixed frozen veg or tenderstem broccoli is great here) and continue to cook for another few minutes. If you find you get a slight browning on the bottom of your pan at this point add in a dash of water, and scrape the bottom, this is all extra flavour!

3) At this point add in your straight to wok noodles, soy sauce and a small dash of water, stir thoroughly until well mixed.

4) When mixed add in your spinach and beansprouts, mix in and cover the pan with a lid or tin foil for the last few minutes of cooking until spinach has wilted.

5) Finally uncover the pan, and add your sriracha sauce along with the rest of your lemon and lime juice and mix it up. An extra dash of Sriracha or soy sauce here won’t blow your calories out of the water so enjoy!

6) Serve and enjoy!

Spicy Lemon & Lime Chicken & Prawn Noodles

by | Dec 2020

241647~|freepik_bbq~|flat031-spatula~|

prep time - 5 mins

241473~|freepik_restaurant~|flat025-cooking~|

Cooking time - 15 mins

241473~|freepik_restaurant~|flat032-pasta~|

Servings - 1

241498~|freepik_webdesign~|flat029-tag~|

This spicy citrusy Asian inspired noodle dish is a winner every single time, especially if you like that citrus kick. This meal is easy to cook in one pan and quick to make making it perfect for a post workout meal, or something easy after work!

Macros per serving:

Calories: 579kcal
Protein: 50.4g
Fat: 10.4g
Carbohydrates: 71.8g

Ingredients

  • 100g Cooked Chicken Breast (133g Raw)
  • 50g Cooked & Peeled Prawns
  • Juice & Zest of 1 Lemon
  • Juice & Zest of 1 Lime
  • 80g Mixed Peppers
  • ½ Onion
  • 50g Spinach
  • 2 tbsp Soy Sauce
  • 10g Sriracha Sauce
  • 1 Serving Amoy Straight to Wok Medium Noodles
  • Salt & Pepper
  • Parpika (To preference)
  • 1 tsp Garlic Powder
  • 30g Bean SproutsTo make this recipe Pescatarian, swap out the chicken for white fish

Method

1) Spray 1 calorie cooking spray into a large pan on a low-medium heat and add your diced onion to the pan along with the zest and 1/2 the juice of your lemon and lime, salt, pepper, paprika, and garlic powder. Cook until the onion starts to soften. and add in your cooked chicken breast (if you have not yet prepped this, cook this from the raw weight first with seasonings of choice).

2) Along with the chicken add in your sliced peppers, prawns, and mixed veg of choice (Suggestion: mixed frozen veg or tenderstem broccoli is great here) and continue to cook for another few minutes. If you find you get a slight browning on the bottom of your pan at this point add in a dash of water, and scrape the bottom, this is all extra flavour!

3) At this point add in your straight to wok noodles, soy sauce and a small dash of water, stir thoroughly until well mixed.

4) When mixed add in your spinach and beansprouts, mix in and cover the pan with a lid or tin foil for the last few minutes of cooking until spinach has wilted.

5) Finally uncover the pan, and add your sriracha sauce along with the rest of your lemon and lime juice and mix it up. An extra dash of Sriracha or soy sauce here won’t blow your calories out of the water so enjoy!

6) Serve and enjoy!

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