Sticky Hoisin Pork Fillet with Sesame Greens and Noodles

Serves 4 =  10sp on BLUE and PURPLE, 11sp on GREEN per serving

417 calories per serving

Ingredients

For the pork

2 tbsp hoisin sauce

1 x 400g pork fillet, raw, fat and sinew trimmed

For the stir fry

300g pack of egg noodles, fresh

1 tbsp sesame oil

3 cloves of garlic, peeled and finely minced

Thumb size piece of ginger, peeled and grated (or ½ tsp lazy ginger)

2 red chillies, sliced

300g spring greens (or swiss chard), sliced and hard ends removed

6 spring onions, sliced into small rounds

100g edamame beans (I used frozen)

1 tbsp sesame seeds

1 tbsp rice wine vinegar

2 tbsp each hoisin sauce and dark soy sauce

Juice of ½ orange

Sriracha/ ½ tsp crushed chillies to taste

Method

Pre heat the oven to 200c. Brush 2 tbsp worth of hoisin sauce onto the pork, pop into a foil lined baking tray and roast in the oven for 30-40 minutes (until cooked through). Baste the pork with more hoisin and its own juices every 10 minutes as it cooks. Once cooked, remove the pork from the oven and leave to rest for 10 minutes before you serve.

When the pork has 10 minutes left of its cooking time, begin the stir fry. It’s very quick!

Pop the wok onto a medium heat, add ½ tbsp sesame oil and fry the garlic, ginger and chilli for 1 minute (add a little water if the pan starts to get dry). Then add the spring greens and fry for another 3-4 minutes (with a splash of water) until they start to soften. Next add the spring onions and frozen edamame. Fry for another 3-4 minutes until the veg is tender. Then add the sesame seeds, rice wine vinegar, hoisin and soy sauce. Toss so the veg is coated well.

In another pan, fry the noodles in ½ tbsp sesame oil til piping hot. Once hot, add the noodles to the vegetables with ½ tsp crushed chillies or a squirt of sriracha (to taste). Add the juice of ½ orange, toss and then serve the veg and noodles into bowls.

Slice the pork and serve on top of the veg and noodles. Serve with a little extra hoisin if you fancy.

Enjoy!

The post Sticky Hoisin Pork Fillet with Sesame Greens and Noodles first appeared on Slimming Kitchen Secrets.

I used Warburton’s Soft White Rolls for this burger in particular as I love how the soft roll goes with the crunchy slaw. They work out at 4sp each so if you use anything else, be sure to remember to adjust the points.

Glazed Korean Beef Burgers

Ingredients

For the burger patties – ( makes 6 patties – 3sp per patty on all plans)

500g lean beef mince

1 tsp sesame oil

3 garlic cloves, peeled and grated

Thumb sized piece of ginger, peeled and grated (or ½ tbsp ginger paste)

1 tbsp tomato ketchup

½ tbsp hoisin sauce

1 tsp light soy sauce

1 tsp rice wine vinegar

1 tsp honey

1 tbsp gochujang paste

150ml water

For the slaw – makes 6 portions – 1sp per portion on all plans

½ finely shredded red cabbage

1 small carrot, peeled and grated

3 tbsp lightest mayonnaise

1 tsp honey

1 tbsp rice wine vinegar

2 tsp sriracha chilli sauce

To serve

Bun of your choice (I used a Warburton’s White Sliced Roll which is 4sp on all plans)

Salad leaves

2 spring onions, sliced

Butternut Squash Chips (if you fancy)

Method

Take a frying pan, spray with 1kal and add the sesame oil, garlic and ginger. Fry for a few minutes and then add the ketchup, hoisin sauce, soy sauce, rice wine vinegar, honey, gochujang and water. Stir and simmer for a few minutes until the sauce thickens a little and turn the heat down to low.

Take a large bowl, add the mince, season with salt and pepper and add half of the sauce from the pan. Combine everything together and form into burger patties. Pop into the fridge for 30 minutes to let the burgers set a little.

Whilst the burgers are setting you can make the slaw. To a large bowl add the mayo, honey, rice wine vinegar and sriracha and mix. Remove a little of the sauce mix and pop into a small bowl (you will spread this on the burger buns later when you are building the burger). Add the red cabbage and carrot to the large bowl, mix everything together and season with salt to taste. Pop in the fridge until you serve.

Next take a griddle/frying pan, heat and spray with 1kal and then, cooking 2 burgers at a time, cook the burgers for 4-5 minutes on each side until cooked through. Keep in a warm oven until all the burgers are cooked and then, using half the remaining glaze, brush over the burgers and pop back in the oven for a few minutes (add a little water to the glaze if its reducing to make it more saucy). Finally remove the burgers from the oven and brush with the last of the glaze.

To serve, spread the base of the bun with a little of the reserved mayo sauce mix, top with salad leaves, then a burger, then a spoonful of the slaw and then a sprinkle of spring onions. Squish down a bit and enjoy!

The post Glazed Korean Beef Burgers first appeared on Slimming Kitchen Secrets.

The best thing about this dish is you can leave the beef to cook while you go about your day (or if you are using the slow cooker, while you are out at work). Then when you get home there isn’t too much left to do other than a bit of crisping up and salad prep!

For a ‘salad’ this may seem a little high in points but this is because the beef brisket itself is a fairly pointy meat. Because this is a salad I wanted the meat portion to be generous so you were left feeling full and satisfied. If you wanted to share the meat portions out further, it would bring the points down a little more.

The recipe for the beef below makes 8 portions and when I made this I froze four for another day. The salad as listed below only makes 4 portions (so you can make the meal for 4 or make 2 portions for dinner and 2 for lunch the next day).

The beef in this salad would also be amazing in a noodle soup or even some steamed buns so the recipe for both of these will be coming soon!

POINTS AND NUTRITIONAL INFORMATION 

Serves 8 – per serving =11 points or 277 cals, 10.0g fat, 15.6g carbs, 30.8g protein

Ingredients

For the beef (makes 8 portions)

2 onions, roughly chopped

6 cloves of garlic, crushed

50g ginger, peeled and finely grated

2 beef stock cubes made up with 500ml boiling water

2 tbsp honey

100ml Shaoxing rice wine

2 tbsp each light and dark soy sauce

1 tsp each Chinese 5 spice, ground cumin and chilli flakes

1kg beef brisket, raw

Low calorie cooking spray

For the salad (makes 4 portions)

1 bag of salad leaves

1 carrot, peeled into strips

1 cucumber, peeled into strips

16 cherry tomatoes, halved

4 spring onions, sliced into rounds

1 red chilli, deseeded and finely chopped (optional)

Large handful coriander, roughly chopped

10g unsalted peanuts, crushed

1 lime, halved

Method

1. Preheat the oven to 130°C (fan).
2. Take a frying pan, spray with low-calorie cooking spray and add the onion. Fry for 3–4 minutes until it starts to soften (add a little water if the pan gets dry). Add the garlic and ginger and fry for another minute, then add the beef stock, 1 tablespoon honey, the rice wine, dark and light soy sauces and spices. Heat for another minute and then take off the heat.
3. Remove the string from the beef and place the beef into a large roasting dish (unrolled). Add the sauce from the frying pan. Cover the tin with baking paper, then a layer of tin foil so it’s sealed (this will keep all of the moisture inside the roasting dish).
4. Pop in the oven for 2½ hours. After this time, uncover the meat, turn it over and baste in the juices. Add the cover back on the dish and bake in the oven for another 2½ hours.
5. After 5 hours, remove the beef from the oven and turn the oven up to 180°C (fan). Pour the juices from the roasting dish into a frying pan and place over a high heat. Bubble for 10–15 minutes until the juices reduce by half.
6. Add two ladles of the sauce on top of the beef and drizzle over the rest of the honey. Place the beef back in the oven for 15–20 minutes until the top starts to go nice and crispy, then remove the beef from the oven and shred with two forks. Mix through the rest of the reduced sauce.
7. While the beef is crisping up, you can get on with making the salad. Put the salad leaves in a large bowl with the carrot, cucumber and tomatoes. Add half of the spring onions, chilli, if using, coriander and peanuts to the bowl. Dress with the juice of half the lime and toss together.
8. Take the other half of the spring onions, chilli, coriander and peanuts and mix together (you can chop together into a finer crumb if you fancy).
9. Add the pulled beef to the salad bowl and then top with the peanut crumb. Finish by drizzling the beef with the juice of the remaining lime half

Tip – If cooking in a slow cooker, add the onion, garlic and ginger to the slow cooker, then the beef (string removed and unrolled) and finally the rest of the beef ingredients (using only half the honey). Pop the lid on and cook on Low for 8 hours until the beef is soft and easily shreds apart. Once cooked, carry on with the recipe from step 5 or, if you don’t fancy the crispy bits, just shred the beef with two forks inside the sauce in the slow cooker.

The post Crispy Asian Beef Salad first appeared on Slimming Kitchen Secrets.

For anyone who hasn’t tried Gochujang chilli paste , it really is worth giving a go. I get mine online (I’ve ordered from both eBay and Amazon) but you can also pick the paste up in most large supermarkets (I’ve bought it in Waitrose and Sainsbury’s before). It’s really worth making the effort to get a hold of as it has the most delicious flavour, unlike any other chilli sauce I’ve tried. I’ve already got a few other recipes on my site which use it so you may have it in already!

I’ve included the recipe for my Spicy Peanut Dip below which is a great way to finish the dish. If you haven’t got all the ingredients for the dip, feel free to leave it out and simply serve with a wedge of lime per person. The dip also works beautifully as a salad dressing!

Korean Beef Bulgogi

Serves 4 = 5sp per serving

Ingredients

600g raw rump steak, fat removed

1 large onion, peeled and roughly sliced

1 leek, woody base removed and sliced into 2 inch long strips

1 pack of round ended lettuce (such as little gem, romaine, Chinese leaf – something you can wrap the meat in), woody base removed and separated into individual leafs (you want at least 3 leaves per person)

Marinade

2 garlic cloves, peeled and finely minced

1 inch of ginger, peeled and grated

2 tbsp dark soy sauce

1/2 tbsp light brown sugar

1tsp dried chilli flakes

1 tbsp Gochujang chilli paste

1 small pear, peeled and coarsely grated

1/2 tsp salt

Spicy Peanut Dip 

Mix below ingredients in a bowl and use water to loosen to your preferred consistency.

Serves 4 = 1sp/24kals per serving

2 tbsp PB2 peanut butter powder

1 tbsp water

1 tbsp Gochujang chilli paste

1 tbsp rice wine vinegar (or white wine vinegar)

1 tbsp dark soy sauce

Juice of 1 lime

Method

Add all of the marinade ingredients to a large bowl and mix together. Add the steak, onion and leeks, coat everything in the marinade and then cover the bowl with cling film. Leave to marinade in the fridge for anywhere between 30 minutes and overnight.

Once you are ready to cook, take a large frying pan or griddle pan, spray with 1kal and heat to high. Remove the steaks from the onion/leeks, letting any excess marinade drip back into the bowl, and begin cooking the steaks to your liking (we like ours pink in the middle so I cook for 3-4 minutes on each side).

Once cooked to your liking, pop the steaks to one side, onto a plate to rest. While they are resting, stir fry the onions and leeks in the same pan you cooked the steak in (add a little water to keep the pan lubricated and to stop the marinade burning).

Once rested for a few minutes, slice the steaks into strips. Then turn the heat off the pan and toss the meat all together with the stir fried onion and leeks.

Serve with accompaniments of your liking. I chose to wrap the Bulgogi in lettuce cups and the hubbie had his with lettuce cups a small portion of lemon pepper rice (40g dried – add an extra 4sp). I also served both with some stir fried tender stem broccoli (0sp) which I stir fried in the pan after I removed the steak, onions and leeks.

I also finished the dish with a drizzle of my spicy peanut dip which was a lovely way to make the meal feel a little extra special.

Enjoy!

The post Korean Beef Bulgogi – 5sp first appeared on Slimming Kitchen Secrets.

If you don’t like prawns, you could also make this dish using cooked and shredded chicken breast (or even raw chicken breast, but make sure you cook this through at the start before you do anything else). If you want to bulk it out even further, you can add some shredded spinach with the coriander.

It may seem like a small portion of rice below but because of all the veggies, you get a decent and filling portion. Add a little extra rice if you are worried but be sure to add the extra Points/calories.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 11 points or 530 cals, 7.4g fat, 78.4g carbs, 41.0g protein

Ingredients

150g basmati rice

1 small white onion, finely chopped

2 cloves of garlic, peeled and finely minced

100g Nasi Goreng paste (I get mine on Amazon or in Tesco)

1 tbsp dark soy sauce

300g cooked or raw king prawns

Handful of fresh coriander, roughly chopped

3 spring onions, finely sliced

1 lime, quartered

2 eggs

Low calorie cooking spray

Salt and black pepper

Method

1. Begin by cooking the basmati rice (see page 22), and while it’s cooking you can prepare the rest of the dish – it’s very quick!
2. Pop a large frying pan onto a medium heat, spray with low-calorie cooking spray and add the onion. Fry for 5–6 minutes until it starts to soften, adding a little water if the pan gets dry.
3. Add the garlic and fry for another minute, then add the nasi goreng paste, soy sauce and 100ml water to the pan. Combine everything together and reduce the heat to a simmer.
4. Add the prawns and either cook through (if raw) or warm through if already cooked. Add the cooked rice to the pan and coat well in the paste/prawn mixture.
5. Add most of the coriander and spring onion to the pan (reserve a bit of both to garnish at the end) and fry for another minute or two until the spring onion softens a little. Remove from the heat and squeeze in the juice of half the lime. Stir to combine.
6. In another small frying pan, spray with low-calorie cooking spray and fry the eggs to your liking. I like them a little runny. Season with salt and pepper.
7. Finally, split your rice mixture into two bowls, top each with a fried egg and finish with a sprinkle of spring onion, fresh coriander and a wedge of lime.

The post Prawn Nasi Goreng first appeared on Slimming Kitchen Secrets.

The hubbie and I do love a quick and easy spaghetti bolognese and we are always looking at ways to change it up and make it more exciting. That’s why, after trying and loving my new spice paste, I thought it might be a nice addition to this dish and I have to say, not only is it a nice addition, I’m not sure we will make a bolognese without it again! The addition of a few new ingredients really does take the bolognese to a whole new level and funnily enough, after it has simmered, it doesn’t actually taste too strongly of the paste. Instead the result is the most delicious meaty/beefy and yet tangy dish which tastes so incredibly indulgent, all for a bargain of 4 points per potion.

I’ve made this a few times and served it with either 60g of normal spaghetti or butternut squash noodles or even 60g of whole grain rice (remember to add the points for the rice or pasta). All have been delicious. I urge you to give this one a go very soon!!

You can buy Korean chilli paste from most supermarkets or you can buy it online (on Amazon). It has the most amazing flavour;  a little savoury, a little sweet but nice and spicy.

POINTS AND NUTRITIONAL INFORMATION

Serves 6 – per serving = 4 points or 383 cals, 5.9g fat, 56.7g carbs, 28.4g protein

Ingredients

500g chestnut mushrooms, sliced

500g lean beef mince (5% fat)

2 onions, finely chopped

3 cloves of garlic, finely minced

2 peppers, deseeded and finely diced

1 chilli, deseeded and finely chopped (optional – leave out if you don’t like it too spicy)

3 tbsp gochujang chilli paste

1 tbsp tomato puree

2 tbsp dark soy sauce

1 beef stock cube made up with 500ml boiling water

1 tbsp grated Parmesan cheese, plus extra for sprinkling

150g spinach, roughly chopped

Low calorie cooking spray

Salt and black pepper

To serve (add the extra points/calories)

60g dried spaghetti per person

Method

1. Brown the mushrooms in a large pan in a single layer (no oil needed). Don’t season or shake the pan as this will release water from the mushrooms and they will go gooey. If you leave the mushrooms untouched, they brown and take on a lovely nutty flavour. Do this in batches, then remove from the pan and pop to one side.
2. Spray the same pan with low-calorie cooking spray and then add the mince and onion, season, and brown for 7–8 minutes until the mince is cooked through. Add the garlic, peppers and chilli and fry for another few minutes before adding the chilli paste and tomato purée.
3. Stir, simmer for a minute, and then add the soy and beef stock with the mushrooms. Bring to a boil, then reduce to a simmer and simmer for 15 minutes.
4. While the sauce is reducing, pop the pasta on and cook according to the packet instructions.
5. Once the sauce has reduced and the mixture is not as wet, add the Parmesan and spinach, stir, and simmer until the spinach has wilted. Season to taste.
6. Serve the sauce with the pasta and sprinkle with a final flourish of Parmesan.

The post Korean Spaghetti Bolognese first appeared on Slimming Kitchen Secrets.

You can buy Korean chilli paste from most Asian supermarkets or you can buy it online (I bought mine from souschef.co.uk). It has the most amazing flavour;  a little savoury, a little sweet but nice and spicy. I also ordered the Korean chilli powder at the same time but, if you don’t like things too hot, you can leave this out (or if you like it hot but don’t have this ingredient, replace with ½ tsp normal chilli flakes).

This chilli paste is definitely worth investing in and will feature in a few of my upcoming recipes too! For 11sp this dish really is a bargain!

Spicy Korean Chilli Chicken – Dak Galbi

Serves 2 = 11sp in total (5sp for the chicken and marinade and 6sp for the rice)

Ingredients

For the marinade

½ tbsp. gochujang chilli paste

1 tsp Korean red pepper powder (optional if you like it hot – replace with ½ tsp crushed chillies if you don’t have red pepper powder)

2 tbsp. soy sauce

1 tbsp. honey

1 inch fresh ginger, peeled and grated

3 cloves of garlic, peeled and finely chopped

1 tbsp. rice wine vinegar

Pinch of salt

For the rest of the dish

400g chicken breast, raw and diced or sliced

1 white onion, finely sliced

1 red pepper, deseeded and finely sliced

2 spring onions, finely sliced

120g basmati rice, dried

½ a small cucumber

½ a small courgette

Splash of white wine vinegar

Method

Combine all of the marinade ingredients with a small dash of water (up to 2 tsp) and stir until the chilli paste has dissolved. Pop the chicken in a large bowl and then add the marinade, coating well. Marinade for at least 30 minutes (or up to 2 hours).

Next pop the rice on the cook. Then either sprialize or julienne peel the courgette and cucumber. Pop into a bowl, top with a little white wine vinegar and toss through. Pop in the fridge until you come to eat.

Next, spray a wok with 1kal and then add the onion and pepper. Season. Fry on a high heat until the onion starts to soften and then add the chicken (reserving the marinade in the bottom of the bowl). Stir fry the chicken for 6-8 minutes until cooked through and then add the rest of the marinade. Reduce the heat and simmer until the chicken is nicely coated in the marinade.

Finally serve the spicy chicken on top of the rice, add the cucumber and courgette salad to the side and top with a sprinkling of spring onions (and a pinch of toasted sesame seeds if you have them).

Enjoy!

The post Spicy Korean Chilli Chicken– 11sp first appeared on Slimming Kitchen Secrets.

You can buy pre made gyoza skins in Chinese or Asian supermarkets which would make the whole process below a bit less fiddly/time consuming (I will be doing this next time!). However if, like me, you didn’t have time to get your hands on any, you can always whip them up yourself! With minimal ingredients the skins are relatively simple to make and the best thing is, you can stuff them with whatever you fancy! Here I’ve gone for a classic mix of pork and prawn which turned out to be absolutely delicious. At only 6sp for a portion of 5 gyoza, you can have a little bit of what you fancy for not very many points at all!

The method below tells you how to make the gyoza without any pre prepped ingredients or special equipment however one thing I would recommend are these fab little gyoza makers. They are so cheap on eBay and make the whole process so much quicker and easier – they really make sure the edges of the gyoza are sealed tightly!

The little delights can either be served as a starter or can be served as part of a gyoza noodle soup (recipe for this bad boy also coming soon!!).

Pork and Prawn Gyoza

Makes 25 gyoza = 5 portions of 5 gyoza= 1 portion of 5 gyoza is 6sp (Flex)

Ingredients

For the gyoza skins

250g dumpling flour (or plain flour), sieved

125ml boiling water

½ salt

For the filling

100g lean pork mince (5% fat)

200g prawns, fresh or frozen (and defrosted)

2 gloves of garlic, peeled and roughly chopped

1 tbsp fresh ginger, roughly grated

2 spring onions, roughly chopped

½ tsp each Chinese 5 spice and crushed chillies

1 tbsp soy sauce

2 tbsp each fresh coriander and basil, roughly chopped

Zest of 1 lime

Method

1. Sieve the flour into a large bowl. Add the salt to the water and stir to dissolve and then gradually add the water to the flour, stirring to combine. Once combined, form the dough into a ball and then knead for around 8 minutes.

2. Cut the ball of dough in half and then, using your hands, shape each half into a chunky sausage shape. Wrap each sausage separately in cling film and then pop in the fridge for 30 minutes.

3. While the dough is resting you can make your filling. It couldn’t be easier, pop all of the filling ingredients into a food processor and blitz until you have a sausage meat like texture. Season with a little salt and black pepper. Pop in the fridge while you finish the wrappers.

Note: if you have pre made skins, you have the advantage of starting here and then skipping to step 5.

4. Take the dough out the fridge, dust the bench with a little flour and then cut each sausage into 12 (cut in half and then each half into six). Cover the dough pieces with a damp towel to stop them drying out and then, taking each piece in turn, roll into a ball with your hands and flatten by pressing with your palms. Roll out until flat and thin and then, using a round cutter (or glass), cut into rounds (you want them to be roughly the size of your palm). Collect the excess dough from the outside of the cutter as you go and combine (this will make your 25^th gyoza!). Pile the skins on a plate and top each with a little flour to stop them sticking together.

5. Now get ready to assemble the gyoza. Pop the bowl of filling next to the plate of skins. Have a small dish of water ready. Take one skin in the palm of your hand and pop a teaspoon of the mixture in the centre. Dip your finger in the water and wipe around the edge of the skin (this will help the edges to stick together).

6. Bring the edges of the skin together than then pinch ‘pleats’ along one side, pressing each pleat into the opposite side of the skin. This should seal the parcel completely. At this point, you can pop all the gyoza you aren’t eating onto a plate in a single layer and pop in the freezer for 1 hour. Then remove and bag up into separate portions and pop back in the freezer.

7. For the gyoza you are cooking right now, there are two ways you can go about it.

1. The first is to boil the gyoza for 4-5 minutes until cooked through.
2. The second is to spray a frying pan with 1kal and in batches, fry one side of the dumpling for a few minutes until golden. Once all of the gyoza are browned, add them all back to the pan, add ½ cm water to cover the base of the pan and cover with a layer of tin foil with a few holes poked in. Steam on a medium heat for 5 minutes until the filling is cooked through.

8. Serve with a small bowl of dark soy sauce and a small bowl of sriricha for dipping.

9. Enjoy!

The post Pork and Prawn Gyoza – 6sp first appeared on Slimming Kitchen Secrets.

Having savvy ways to use up leftovers is not only way the perfect way to keep your portions under control on the big day, but it will also save you a lot of time and money at a manic (and frankly rather expensive) time!! The lovely Asian salad is one of my favourite ways to use up left over Christmas Day turkey. Its packed with flavour and lovely and light and healthy. Best of all, its only 2sp. The perfect Boxing Day lunch!

This fabulous recipe was featured in the December issue of Weight Watchers magazine so if you have a copy, you can find it in there too!

If you fancy making this lovely salad even more filling, you could also fry up some egg noodles and spilt between the bowls for an extra 5sp per person.

Asian Turkey Salad

Serves 4= 2sp each (Flex)

For the salad

200g leftover turkey, white meat, shredded

1 tsp Chinese five spice

½ tbsp honey

Zest of ½ lime

1 carrot, shredded

3 spring onions, shredded

½ cucumber, peeled and cut into matchsticks

150g cherry tomatoes, halved

Small bag of mixed salad leaves

Handful of beansprouts

Handful of fresh coriander and mint, roughly chopped

20g peanuts, roughly crushed

Dressing

Juice of 1 lime

1 tbsp dark soy sauce

1 tsp fish sauce

½ tsp light brown sugar

1 tsp each of fresh ginger and garlic, grated

Small splash of water

Method

Spray a frying pan with low calorie cooking spray, heat and add the turkey. Sprinkle over the 5 spice, fry for a few minutes until the meat is heated right through and then add the honey and lime zest. Toss into the turkey, fry for 2 minutes more and then remove from the heat.

Blanch the beansprouts in boiling water for 1 minute, drain and refresh under cold water. Pop into a large bowl.

Add the rest of the salad ingredients, expect the peanuts, to the large bowl and toss together.

In a small bowl, combine the dressing ingredients. Mix until the sugar is dissolved (a minute or so). Then pour the dressing over the salad mix.

Share the salad between four bowls, top with the hot turkey and finish with a sprinkle of crushed peanuts.

Enjoy!

The post Boxing Day Leftovers – Asian Turkey Salad – 2sp first appeared on Slimming Kitchen Secrets.

Having also gotten a Vietnamese cookbook for Christmas I gave it skim and found there wasn’t a chicken and prawn pho recipe so I went ahead and free styled. I was aiming for my pho to taste like the amazing kind that I have had in London in places like Pho and VietEat and so I was over the moon (to be fair I was ecstatic) when my end result actually tasted like the restaurant version!! Everywhere I have been they use pre roasted chicken and it makes it so much tastier and easier if you do this too (I usually roast a chicken on a Sunday and then use it for salads and dinners throughout the week). If not you could poach your chicken breast in the stock or roast it and then shred it (this will take a bit longer).

Either way this is an amazing dish. The end result it so fresh and tasty and sooooo satisfying!!! If you like ramen or any noodle dish this is one for you. Even my other half, who usually isn’t a fan if this sort of food, loved it, albeit he did refer to it is a ‘posh pot noodle’.

It may seem like it is a bit fiddly and has quite a few ingredients its actually very straight forward and most of the ingredients (for the stock in particular) I have in my store cupboard anyway.

Ingredients

Serves 2 = 6sp (previously 10pp) per person

For the stock
1 onion, roughly sliced
Large chunk of fresh ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 chicken stock cube
2 x tbsp soy sauce
1 tbsp chilli sauce and fish sauce
2 x tsp hoisin sauce
1 x star anise
Pinch of sugar

Additional Ingredients
100g udon noodles
200g Roast chicken, shredded, white meat
100g King Prawns (optional, omit for a fish free version!)

1 pak choi, roughly chopped

Garnishes
2 spring onions, sliced
1 chilli, finely sliced
1 lime, quartered
Handful of fresh coriander, roughly chopped

Method
First make the stock. Begin by taking a large deep pan, spray with 1kal and fry the onion, ginger and garlic until soft (around five minutes) and then add 2 litres of boiling water and the rest of the stock ingredients. Leave to simmer while you prepare the rest of the dish.

In a separate pan cook the udon noodles in boiling water for 5 minutes then drain and rinse with cold water. Split between two large bowls. Top the noodles with half the roast chicken in each bowl.

At this point you want to sieve your stock to get rid of the lumps. Sieve into a large bowl and then in the empty stock pan, flash fry the prawns. Add the prawns to the bowls with the chicken and the noodles and then return the stock to the pan. Add the pak choi (if using) stir and simmer for another minute to wilt (you could add spinach too). Squeeze in two quarters of the lime and stir. Top the noodles, chicken and prawns with a generous amount of stock.

Serve at the table in the bowls with chop sticks and large spoons. Pop the garnishes in the middle. The idea is that you keep adding the garnishes as you eat so the flavours stay nice and fresh. These are really important and add amazing flavours to the dish.

Enjoy!

The post Chicken and Prawn Pho – 6sp first appeared on Slimming Kitchen Secrets.