We are going out yesterday, to a pub in Bangor, two pubs actually.  One to watch the Man Utd game (anyone would think I’m a footy fan, in truth I’ve watched more football in the last fortnight than I have in my entire life!) and another to attend a comedy night for the NSPCC.

I decided to start my day with a huge meal, so I wasn’t as tempted to eat the naughty pub-food while I’m out.  I wasn’t quite sure what to make, but I had noodles, chicken and a whole fridge FULL of vegetables, so I just started chopping!

Chicken Noodle Stir-fry

Ingredients

3 chicken breasts – diced
4 slices of bacon (all visible fat removed) – diced
1 head of broccoli (I used heads only)
1 medium onion – sliced
1 large pepper – sliced
Half a bag/a few handfuls of Mange tout (I used more, cause I LOVE mange tout)
3 medium carrots – sliced
Handfull of Asparagus

Please excuse me for not being specific with my measurements, but for the vegetables, it’s all personal taste, some people may like carrots enormously and may use half a dozen of them.  Throw in whatever vegetables take your fancy!

For the sauce/dressing
3 tbsps soy sauce
2 tbsps balsamic vinegar
3 tbsps sweet chilli sauce (4.5 syns on EE)
Healthy sprinkling of garlic powder

I chopped all vegetables and meat.  Cooked the meat, sprinkled with some additional garlic powder, and covered with about half of the ‘sauce’.  Added all of the vegetables, the other half of the sauce, mixed and cook until the vegetables are hot through – not soft, soggy and limp.

When it was done, I added it to some 3 minute noodles and mixed it all together.

My hubby, brother and I cleared our plates – they both made noises of approval and said it tasted yummy! It’s made, mostly, with things you’ll have in your pantry, you can change the meat and the veg to suit what’s in your fridge and freezer, it’s quick, it’s healthy, and, if you’re on SW (like I am), if you split it between three people, it’s only 1.5syns (for the sweet chili sauce).