This recipe for healthy Chinese chow mein is one of our absolute favourites. The kids love it, Mr C regularly declares it’s one of his faves, and I’m certainly partial to a touch of Chinese food!
4 years ago I was wearing a size 18 and weighed in at around 15 stone. I wasn’t comfortable and I hated the way I looked. I realised that I needed to lose weight, both for myself and my own well-being, and for my kids. This is just one of the recipes which has allowed me to do that without feeling deprived of all my old favourite foods.
This is the kind of meal that feels like a really luxurious cheat meal, but is actually pretty damn healthy. For the Slimming Worlders of you out there, this meal comes in at a perfect 0 syns – what more could you ask for?!
These days I’m wearing a more comfy size 12, and I’m currently down to 12 stone. I’ve been half a stone lighter than I am now, and at 5’6″ I’m not sure that my frame could manage any less than 11 stone without looking sick (that’s the poorly kind, not the ‘siiiiick’ kind 😉 ). That being said, I don’t think I’ve weighed 11 stone since I was… well, 11! So who knows, when I get there (and I am determined that I will by this summer) perhaps I’ll realise I was right and 11 stone is optimum for me, or maybe I’ll feel like there’s still a bit of wiggle room.
Either way, I’m on the right track with half a stone off in the last 4 weeks and more to come (go!) with a little help from my fave recipes. I’m a damn sight closer than I have been in the last 6 months, mainly because I just haven’t been able to curb the snacking.
Even though I was only working part time before we moved, it’s been quite a shock getting used to being at home full time. Yes, I’m still working, and yes the kids keep me very busy, but the reality is that the cupboards are full and within easy reach, and I can nip to the shops whenever I like (ain’t nobody the boss of me).
All that has meant I’ve been grazing, indulging every last whim and fancy with a trip to the shops, and taking full advantage of nap time to enjoy uninterrupted treats without the fear of grubby hands making a mad grab.
I think I’ve got a handle on it now, with a back to basics attitude to meal planning, a stricter budget, and a bit of self-competition for motivation.
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- 5 spring onionschopped
- 1tsp dried gingeralternatively use 1 small piece fresh ginger
- 1tsp garlic granulesalternatively use 1 crushed clove
- 1/2tsp Chinese 5 spice
- 2tbsp soy sauce
- 4tbsp oyster sauce
- 1375 g packet dried egg noodles
- 1400g packet vegetable/mushroom stir fry mix
- 2breasts cooked chickenoptional (leftovers are ideal for this recipe)
- 1250g cooked prawnsoptional