• Frozen stir fry vegetables
  • Rice noodles or egg noodles
  • Diced chicken or prawns (for a vegetarian you can just add extra veg or tofu)
  • 125ml soy sauce (low sodium)
  • 190ml of chicken stock, use 1/2 a stock cube (low sodium) , use vegetable broth for a vegetarian/vegan version)
  • 4 tbsp of honey (can leave out for vegan version)
  • 30ml of distilled vinegar or lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 tablespoons corn flour


  1. Whisk together the soy sauce, chicken broth, honey, distilled vinegar, garlic powder, ginger & corn-starch
  2. Add a tablespoon of oil to a stir -fry pan or a normal non-stick pan. Stir-fry the chicken or prawns until fully cooked (prawns only take 3 mins).
  3. Remove the cooked meat and set aside for now. Add a little bit more oil to the pan if needed, then add the frozen veg.
  4. Stir fry the frozen vegetables according to instruction on the bag
  5. Add the chicken/prawns back to the pan with the veg.
  6. Pour sauce over cooked protein and vegetables. Simmer over medium-high heat for 5 minutes, until the sauce is thickened.
  7. Cook noodles while the meat, veg and sauce are simmering. For a gluten free version rice noodles are nice. They are also much lighter than the usual egg noodles.
  8. Once the noodles are cooked drain them and stir in with veg, protein & sauce.


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