
Food
American Style Pancakes
If you want fluffy American style pancakes, but an insanely healthy and delicious versi…
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Easy
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4
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Bites
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0.5
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Low-cal spray oil
1 onion, finely chopped
300g mushrooms, sliced
2 garlic cloves, crushed
1 tsp diced fresh root ginger
1 red or green chilli, deseeded and thinly sliced
1 stalk lemongrass, finely chopped
1 litre chicken stock
200ml reduced-fat coconut milk
Juice of 1 lime
400g cooked skinned chicken breasts, sliced
150g bean sprouts
180g rice noodles (dry weight)
Salt and freshly ground black pepper
4 spring onions, chopped
A few sprigs of mint, chopped
Lime wedges, to serve
Lightly spray a wok with oil and stir-fry the onion, mushrooms, garlic, ginger, chilli and lemongrass over a high heat for 2–3 minutes, until the onion and mushrooms are golden brown.
Add the stock, coconut milk, and lime juice. Simmer gently over a low heat for 5 minutes, then add the chicken and simmer for 5 minutes.
Meanwhile, cook the rice noodles according to the packet instructions and drain well.
Stir the bean sprouts and noodles into the soup and season to taste. Heat through gently for 2–3 minutes.
Serve sprinkled with spring onions and mint, with lime wedges for squeezing.
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