Prawn Laksa

There are lots of different versions of prawn laksa, and this is my take on this popular spicy noodle soup from Singapore. Instead of the usual coconut milk, I used Müllerlight coconut and vanilla yogurt at only ½ syn per pot. You can easily use leftover vegetables in this soup, or any combination that you like, only limited by your imagination! Below is a list of what I used, for two people.

4 banana shallots

a knob of ginger

4 garlic cloves

1 tsp sambal oelek

1 tbsp bouillon powder

2 noodle nests

1 pkt of uncooked prawns

½ pkt bean-sprouts

5 spring onions, chopped

a handful of coriander leaves, chopped

a handful of mint leaves, chopped

½ cooked butternut squash, cubed

1 tub of Müllerlight coconut yogurt

In a large saucepan, fry up the shallots, ginger and garlic in some Fry Light, then added water, sambal oelek and bouillon powder. Let it simmer for a few minutes, then add the noodles and bean sprouts. Once they start to go soft, add the prawns, spring onions, cooked butternut squash (or whatever leftover vegetables you are using) and stir until the prawns turn pink. Switch off the heat and add the yogurt and herbs. Check the seasoning and serve.

Ramen Noodle Soup

This is loosely based on a traditional Japanese recipe – I struggled big time to find a recipe on line that used plain ramen noodles rather than those already flavoured with a soup mix, so I made my own recipe up, based on what I had in the fridge as well as some information I found on Wikipedia. 

 

Serves 2

Syn Free on Extra Easy

ca 100 g plain ramen noodles (the packet was 250g and I used 1/3.)

2 small pork steaks, all fat removed, grilled and thinly sliced

knob of ginger, cut into julienne strips

½ savoy cabbage, finely shredded

handful fresh coriander leaves, chopped

soy sauce to taste

Sauté the ginger in Fry Light for a few minutes, then add 1 litre of water, the cabbage and soy sauce to taste. Simmer for 5, add the noodles and continue to cook for a few more minutes until the noodles are tender. Add the coriander leaves, taste and re-adjust the seasoning if necessary. 

 

Soba Noodle Bowl with Prawns

If I had to choose one particular world cuisine as my favourite, it has to be South East Asian. I love the combinations of flavours and textures, and how they use such fresh ingredients. This is an adaptation of a recipe I found on line, which I changed somewhat in order to fit it into the Slimming World plan and according to ingredients I had and wanted to use. It is such a quick and easy meal, and very tasty. 

 

Serves 2

Syn Free on Extra Easy

125g cooked king prawns

85g soba noodles

1 carrot

1 bunch spring onions

1 small knob ginger

80g edamame beans

¼ cup dark soy sauce

¼ cup rice wine vinegar

¼ cup sweetener

Cut each prawn in three. Cook the noodles according to the packet instructions and drain. Cut the carrot, spring onions and ginger into julienne strips. Heat the soy sauce, vinegar and sweetener with ¼ cup of water in a pan. Add all the other ingredients and stir until heated through. Serve in noodle bowls with chopsticks. 

 

Turkey and Noodle Stir Fry

I have to say I was surprised at how the nice, bright orange pepper turned rather yellow when cooked. Humph! 

 

Serves 2

Syn Free on Extra Easy

2 turkey steaks, thinly sliced

1 orange pepper, thinly sliced

1 red onion, thinly sliced

½pkt baby sweetcorn, chopped in half and sliced lengthways

½ pkt beansprouts

2 blocks dried egg noodles, cooked

½ pkt spinach

2 sticks lemongrass, finely chopped

knob of ginger, minced

light soy sauce

1-2 chillies, chopped

sweetener to taste

Heat a little Fry Light in a large pan and sauté the turkey and onions over a high heat for a couple of minutes. Add the pepper and sweetcorn. Stir for a minute and add the ginger and lemongrass, soy sauce and sweetener. Stir well. Add the cooked noodles, spinach and beansprouts and cook until the spinach and beansprouts have wilted slightly. 

 

Noodle-Soup Frittata

Even wondered what to do with leftover soup other than serving it as soup again? Well, I did too, and put my thinking cap on. Having eaten all the meatballs out of yesterday's soup, all that was left over was noodles and vegetables. Thinking back to my mum's baked spaghetti some 40 years ago, I had an idea. Draining the water off, I was left with a nice filling for a frittata. I also raided the fridge for other orphaned bits and pieces, finding the crushed soya beans and some Parmesan and mozzarella cheeses.

Serves 2

Syn Free on Extra Easy providing you use the cheese as your Healthy Extra A

I fried up a couple of sliced onions in a little Fry Light and while that was cooking, mixed four eggs with the grated cheeses and crushed soya beans. Once the onion was soft, I chucked the noodle mix in the pan and stirred to heat it up, then shook the pan to level it all out. I carefully poured the egg-bean-cheese mixture evenly over the noodles and spread it right out to the edges. Turning down the heat a little, I covered the pan with a lid while I grilled some tomatoes and placed a handful of salad on a couple of plates. As soon as the frittata had firmed up, I served it with the salad and tomatoes, and some Extra Light Mayonnaise on the side (½ syn per tablespoon).

It worked surprisingly well, even Husband was impressed; and it gives me great pleasure to have created a new dish out of leftovers. 

http://www.slimmingworld.com/

Soba Noodles with Chicken and Edamame

This dish came about because of brain fog. Not only did I take the chicken breasts for tomorrow's dinner out of the freezer a day too early, I took three out in stead of two. So I was left with finding a recipe for one chicken breast.

Soba Noodles with Chicken and Edamame

Serves 2

Syn Free on Extra Easy

100g soba noodles

80g edamame

1 chicken breast

½ red pepper

1 small onion

1 carrot

small knob of ginger

1 tbsp soy sauce

1 tbps rice vinegar

1tbsp sweetener

small bunch of coriander leaves

Thinly slice the onion and red pepper and cut the chicken into thin strips. Cut the carrots and ginger into thin juliennes. Chop the coriander leaves. Boil the noodles for seven minutes and drain.

Stir fry the onion and chicken for a few minutes, then add the ginger and carrot. Continue cooking until the chicken is cooked through, then add the soy sauce, vinegar, sweetener and coriander, and stir well. Serve with extra soy sauce if desired.

http://www.slimmingworld.com/