We all look for something special to try on the weekends, but for those among us counting their calories, finding viable options that are also delicious is not easy.
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Taking to Instagram on July 18, certified nutritionist and digital content creator Aathira Sethumadhavan offered a potential solution to the problem with her protein-loaded Kung Pao chicken noodles recipe.
“When you can have both the Indo-Chinese and the gains, why not? This one gives you both effortlessly, and it comes together in under half an hour,” she wrote in the caption of her post.
The recipe below serves two, with each serving weighing approximately 370 grams and containing only 450 calories. The breakdown of the nutritional content of each serving is as follows:
- Calories - 450
- Protein - 52 grams
- Carbohydrates - 25 grams
- Fat - 15 grams
The detailed steps to make the dish are presented below:
Ingredients for Kung Pao chicken noodles
- Oil – 2 tsp
- Ginger garlic, minced – 1 tbsp
- Dry red chillies, diced – 4 to 5
- Roasted peanuts – 30g (~3 tbsp)
- Onion, sliced – 1 medium
- Chicken mince – 400g (or paneer, tofu or soya mince)
- Soy sauce – 2 tbsp
- Oyster sauce – 1 tbsp (optional)
- Sugar – 1 tbsp
- Vinegar – 1 tbsp
- Salt and pepper – to taste
- Cornflour – 1 tsp, mixed with 2 tbsp water
- Shirataki noodles – 200g (1 packet), rinsed and drained
- Spring onion greens, sliced – ¼ cup
Method of preparation
- Heat the oil in a pan, then add the minced ginger and garlic. Sauté the ingredients till fragrant.
- Add the dry red chillies and roasted peanuts into the pan, and toast lightly.
- Add the sliced onions and cook till they turn golden brown.
- Next, add the chicken mince into the mix and break it up well.
- Season the ingredients in the pan with soy sauce, oyster sauce, salt, pepper, honey and vinegar. Mix everything really well.
- Now pour in the cornflour slurry and cook the chicken on a high flame for 10 to 15 minutes, till the chicken is done and the sauce coats everything.
- Add the rinsed and drained shirataki noodles into the pan, followed by the spring onion greens.
- Mix well and serve hot.
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