Recipes · Slimmingworld

Chinese Chicken and Sweetcorn Noodle Pot

Following on from the success of the Beef Noodle Pot I posted last week there had to be a chicken version. This is an absolute diet saver! I have had this in mind for a while but after a rubbish night sleep I could feel the munchies coming on and I wasn’t about to ruin all my hard work this week staying on plan. So here it is and it’s pretty tasty too! And far more filling than the packet ones which contain syns now!

These are so easy to make with just a few ingredients and if you fancy taking it to work then all you need to do is just add boiling water and an egg!


Spring onions

4 tbsp tinned sweetcorn

1 tbsp light soy sauce

1 thick slice of cooked chicken finely chopped

2 chicken stock pots

One Large handful of dried vermicelli ( I find the ones from the Polish section in Tesco are the best, the strands are about an inch long and go softer quicker than the long strands of rice noodles. If you use the strands you may have to pop your soup in the microwave for a minute to soften them up)

Boiling water – as much as you want for your soup

1 beaten egg


Finely chop the tops off a bunch of spring onions – about 2tbsp and place in seal proof jar or container. Add the remaining ingredients apart from the egg

Pour over boiling water, stirring fast. Quickly pour in the egg and seal the lid. Leave for 3 mins and stir thoroughly.

Replace lid and leave for another 2 mins. Stir and enjoy!!

Please double check the ingredients yourself on the syn calculator to protect your own weight loss

Debs x

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