Low-cal DINNERS

Slim down this summer with these light but filling meals

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Spicy chicken noodles

Fill up on healthy veggies with this easy, speedy fakeaway.

SERVES 3-4 PREP 10 MINS

COOK 10 MINS

* 2tsp sesame oil

* 2 free-range chicken breasts, cut into strips

* 1tbsp medium curry powder

* 1 large garlic clove, crushed

* 1tbsp fresh ginger, grated

* Small bunch spring onions, thinly sliced, plus extra to serve

* 1 red chilli, finely diced

* 2tbsp oyster sauce

* 2tbsp soy sauce

* 2tbsp rice vinegar

* 250g mushrooms, quartered or sliced (we used shiitake)

* 2 carrots, julienned or thinly sliced

* 250g pak choi, leaves picked and some cut into wedges

* 275g fresh egg noodles

1 Heat 1tsp oil in a wok or large frying pan over a high heat. Add the chicken, stirring until golden. Reduce the heat and mix in the curry powder, garlic and ginger; fry for a further 1 min.

2 Add the spring onions and chilli and cook again for another 1 min, then tip into a large bowl. Mix in the oyster sauce, soy sauce and rice vinegar, then set aside.

3 Add the remaining oil to the wok and stir-fry the mushrooms and carrots for 3-4 mins, until starting to char and soften. Add the pak choi and cook for another 1 min until softening.

4 Add the noodles, tossing, then add the chicken mixture. Cook for 2 more mins until everything is hot. Serve with the remaining spring onions.