 Preparation Time |
10mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
240g Uncooked wholemeal or medium noodles
low cal spray
2 Garlic, cloves minced
100g Mushrooms, sliced
1 Red bell pepper, sliced
1 Carrot, sliced
140g Sugar snap peas
200g Baby spinach
2 tbsp Reduced sodium soy sauce
2 tsp Sweetener
1/2 tsp Ginger
1/2 tsp Chilli flakes
In a small bowl, whisk together soy sauce, sweetner, a squirt of low cal spray, ginger and chili flakes.
In a large pot of boiling water, cook noodles according to package instructions; drain well.
Heat low cal spray in a large pan or wok over medium high heat. Add garlic, mushrooms, pepper and carrot.
Cook, stirring frequently, until tender, about 3-4 minutes. Stir in sugar snap peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss over a low heat to combine.
Serve immediately.
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