This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
Extra Easy - 1 syn per serving
WW Smart Points - 10
Gluten Free - use Tamari sauce and a gluten free noodle of choice
5 Chicken thighs (skinned and any visible fat removed), sliced into thin strips
180g (6.3oz) of noodles
3 tablespoons of soy sauce
1 tablespoon of rice vinegar
1/2 teaspoon of freshly grated ginger
2 cloves of garlic (crushed and chopped finely)
1/2 teaspoon of chinese five spice
2 tsp of honey - 2 syns
1 tsp of sesame oil - 1 syn
1 tsp of sambal oelek (or use some red chilli flakes)
350g (12.5oz) of stir fry vegetables of choice (I used shredded kale, carrots and broccoli stalks)
2 spring onions, finely sliced
teeny sprinkling of sesame seeds (syns negligble)
Put the soy sauce, vinegar, ginger, garlic, honey, five spice, sambal oelek and sesame oil into a bowl.
Add the chicken and mix well to coat.
Cook the buckwheat noodles according to package instructions
Spray a wok or frying pan over a medium high heat with olive oil spray
Fry chicken until lightly browned.
Then add the stir fry vegetables and continue to fry for about 5 mins, just till the chicken is cooked through.
Add in the noodles and toss all together.
Sprinkle with some chopped spring onions and a few sesame seeds
Serve into bowls and enjoy!!
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. You should always double check syn values for synned items.
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Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat11.4 g
Saturated Fat2.3 g
Total Carbohydrates46.8 g
Dietary Fiber0.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at http://www.slimmingeats.com/blog/asian-chicken-with-buckwheat-noodles