By Eleanor Maidment
It tastes like a “cheat” meal – and only takes 15 minutes to make!
Diets don’t need to leave you feeling bored and deprived. This healthy oriental meal will fill you up with fewer kilojoules – and the chilli will fire up your metabolism, so you keep burning fat way after you’ve licked your plate clean.
15-Minute Korean Chicken And Glass Noodles
What You Need
4 skinless and boneless chicken thighs (500g), cut into strips
2 tbsp soy sauce
2 tbsp chilli-bean paste (or chilli sauce)
2 tbsp apple-cider vinegar
2 cloves garlic, crushed
2 tbsp honey
1 tbsp peanut oil
2 carrots, cut into matchsticks
1 red pepper, cut into strips
6 spring onions, sliced
1 tsp toasted sesame seed oil
300g glass noodles, cooked
Handful peanuts, toasted and chopped
1/ Place the chicken in a bowl with the soy sauce, chilli-bean paste, vinegar, garlic and honey. Leave it to marinate while you prepare the rest of the ingredients. The longer it sits, the better.
2/ Heat the peanut oil in a wok until it’s smoking hot. Lift the chicken from the marinade and stir-fry for four to five minutes until golden, then transfer to a plate and set aside. Add a splash more oil to the same pan, then throw in the carrots, pepper and spring onions. Stir-fry for two minutes, then tip in any leftover marinade and let it bubble away until there’s no liquid left.
3/ Add the chicken, toss with the sesame oil, then pile on top of the noodles and scatter with the peanuts and coriander.
Serves 4. Nutritional info: 3.2g sat fat, 12.g sugar, 2 169kJ