Why not make your own?
Here are a couple of my recipes from my cookbook recipes (follow link below for recipes, Index on page 60)
Pete’s Chicken Chow Mein
Serves 2
Ingredients
1 Carrot, sliced into matchsticks
(s) (sff)
1 Onion, finely sliced
(s) (sff)
1 Chilli, finely chopped
1 Garlic clove, finely chopped
(sff)
1tsp sesame oil
(2syn/2=1 syn per person)
1tbsp sweetener
1tbsp runny honey
(2.5 syns/2=1.25 syns per person)
2.5cm of Ginger, finely sliced
3tbsp light soy sauce
100g Sharwood’s fine rice noodles
(ff)
200g Beansprouts
(s) (sff)
250g Chicken breast
(ff)
Method
Place the chicken in a freezer for 1 hr., remove & slice into strips, place in a bowl & marinate with 1tbsp of the soy sauce & runny honey, mix well and cover, place in the fridge until mealtime.
Prepare the noodles as per the packet instructions.
Heat wok, sprayed with Fry Light and stir-fry the chicken until browned, add the garlic, ginger, onion & carrot and cook for 2 mins, add the bean sprouts, noodles, sweetener & remaining soy sauce, mix well, cook for 5 mins until hot, just before serving add the sesame oil, serve in heated bowls.
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.
