Best option for takeaways ??
- Thread starter m3lavo
- Start date
coughdrops
Silver Member
Chinese is good! Your boiled rice is free, and if you're doing Extra Easy you can get chicken or beef in blackbean sauce for 5 syns. If you have the Food Optimising book, there is a take away section near the back.
Princess_Stevie
Gold Member
My favourite takeaway is Indian, and I usually have one each week. I get Chicken Jalfrezi which is 8.5 Syns per 350g. Boiled rice is free, and then I also order a salad with it to keep my SuperFree up.
As coughdrops said, Chicken or Beef in Black Bean sauce is a good option from the Chinese. A 360g serving is 5 Syns.
You really do need to make sure you are measuring your portions with anything you get from the takeaway. Portions are usually a LOT bigger than you think. I know that my Chicken Jalfrezi is roughly half of the carton it comes in, but I still always weigh out 350g to protect my weight loss. Most takeaway measurements / Syn values are listed on Syns Online if you need to check - the problem with the food optimising book is it doesn't give you the portion size.
As coughdrops said, Chicken or Beef in Black Bean sauce is a good option from the Chinese. A 360g serving is 5 Syns.
You really do need to make sure you are measuring your portions with anything you get from the takeaway. Portions are usually a LOT bigger than you think. I know that my Chicken Jalfrezi is roughly half of the carton it comes in, but I still always weigh out 350g to protect my weight loss. Most takeaway measurements / Syn values are listed on Syns Online if you need to check - the problem with the food optimising book is it doesn't give you the portion size.
bilsat
Really likes to cook
Make your own!
Pete’s Black Bean Stir-fry (2013)
Serves 2
Ingredients
½ Pepper, finely sliced (s) (sff)
1 Onion, finely sliced (s) (sff)
1 Spring onion, sliced into rings (s) (sff)
1 Carrot, finely sliced (s) (sff)
1 Portion of egg noodles (ff)
2 Garlic cloves, finely sliced (sff)
2cm Cube of ginger, finely sliced
75g Snap peas, finely sliced (ff)
195g Sharwood’s dark bean sauce (6.5 syn /2= 3.25 syn per person)
250g Lean Beef, sliced into fingers (ff)
Method
Soak the noodles in a bowl of boiling water, leave to soak for 2 mins, drain & set aside.
In a hot wok, sprayed with frylight, cook the beef for about 4 mins until it’s browned, add the onion, pepper, carrot, garlic, ginger & snap peas, mix well, cook for about 4 mins until hot.
Add the complete jar of black bean sauce blend with the other ingredients; add the noodles, mix and plate up, decorate with the spring onion.
Pete’s Black Bean Stir-fry (2013)
Serves 2
Ingredients
½ Pepper, finely sliced (s) (sff)
1 Onion, finely sliced (s) (sff)
1 Spring onion, sliced into rings (s) (sff)
1 Carrot, finely sliced (s) (sff)
1 Portion of egg noodles (ff)
2 Garlic cloves, finely sliced (sff)
2cm Cube of ginger, finely sliced
75g Snap peas, finely sliced (ff)
195g Sharwood’s dark bean sauce (6.5 syn /2= 3.25 syn per person)
250g Lean Beef, sliced into fingers (ff)
Method
Soak the noodles in a bowl of boiling water, leave to soak for 2 mins, drain & set aside.
In a hot wok, sprayed with frylight, cook the beef for about 4 mins until it’s browned, add the onion, pepper, carrot, garlic, ginger & snap peas, mix well, cook for about 4 mins until hot.
Add the complete jar of black bean sauce blend with the other ingredients; add the noodles, mix and plate up, decorate with the spring onion.
bilsat
Really likes to cook
Pete’s Chicken Stir-Fry-3
Serves 2
Ingredients
150g Pre-cooked chicken pieces (ff)
1stir-fry veg pack (s)(sff)
1x 150g pack Amoy “straight to wok” fine noodles (ff) 1.5syn
Stir-fry sauce
1Tbsp. sweetener
1Tbsp light soy sauce
1 tsp blue dragon oyster oil 1syn
1 tsp toasted sesame oil 2syn
1 spring onion, finely chopped (s)(sff)
1 garlic clove, finely chopped (s)(sff)
1 cube of ginger, finely chopped
3 Tbsp. water
Method
Spray a wok with Fry Light and cook the chicken until cooked and browned, remove from the pan, add more Fry Light and cook the veg for 5 mins, return the chicken to the pan, add the noodles and the home made stir-fry sauce, cook for another 5 mins until the noodles are cooked.
Making the Stir-fry Sauce
In a small frying pan, add the ingredients and over a low heat, cook, stirring from time to time to blend, season with salt & pepper. Cook until it thickens then add to the stir-fry after the noodles.
Serves 2
Ingredients
150g Pre-cooked chicken pieces (ff)
1stir-fry veg pack (s)(sff)
1x 150g pack Amoy “straight to wok” fine noodles (ff) 1.5syn
Stir-fry sauce
1Tbsp. sweetener
1Tbsp light soy sauce
1 tsp blue dragon oyster oil 1syn
1 tsp toasted sesame oil 2syn
1 spring onion, finely chopped (s)(sff)
1 garlic clove, finely chopped (s)(sff)
1 cube of ginger, finely chopped
3 Tbsp. water
Method
Spray a wok with Fry Light and cook the chicken until cooked and browned, remove from the pan, add more Fry Light and cook the veg for 5 mins, return the chicken to the pan, add the noodles and the home made stir-fry sauce, cook for another 5 mins until the noodles are cooked.
Making the Stir-fry Sauce
In a small frying pan, add the ingredients and over a low heat, cook, stirring from time to time to blend, season with salt & pepper. Cook until it thickens then add to the stir-fry after the noodles.
Every Loser Wins
Full Member
Sure my SW consultant said something about chicken in Oyster sauce being a good option
