Sticky Satay Noodles – 1.5 syns

This amazing bowl of yumness came from an experiment one day when I was trying to make my lunch more protein-packed and exciting.

I’ve tried it two ways:

  1. Make Super Noodles(the low fat ones are FREE) as per instructions but add the dark soy sauce and peanut butter powder and it comes out all sticky and yummy.
  2. If you make plain noodles, remove them from the heat 2-3 minutes early, pour the majority of the water away and add the peanut butter and dark soy sauce – if you add the sauce when noodles are slightly under cooked they absorb the sauce and go really nice.

This tastes really naughty – yet comes in at 1.5 syns…

I’d love to know what you think – please try it and let me know; tag me on Instagram, Twitter or Facebook!

Print Recipe
Sticky Satay Noodles
A quick snack or a full meal - either way, very tasty!
Prep Time 10 minutes
Cook Time 10-20 minutes
Servings
serving
Ingredients
Prep Time 10 minutes
Cook Time 10-20 minutes
Servings
serving
Ingredients
Instructions
  1. Cook the noodles as per instructions until they are 2-3 minutes away from cooked. Drain most of the water away.
  2. Fry the peppers and mushrooms until they are cooked to your taste.
  3. Add the dark soy sauce and peanut butter powder to the noodles and mix. Return to hob/microwave and cook until cooked and sticky. Stir in the veg and serve.
Recipe Notes

The beauty of this recipe is that you can make it as simple or as fancy as you like - you can use Super Noodles for a quick meal or snack; the low fat ones are syn free and come out lovely!

I have used peanut butter powder as it is lower syns and it comes out really nice - almost creamy.  You can use any peanut butter, just syn accordingly.

I leave the veg nice and chunky and it tastes just like chinese chow mein.

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Explaining veggie life to a toddler

I came across an interesting thing today.

My son and husband are both meat eaters and I cook them meals containing meat daily.

I’m vegetarian because I don’t like the taste of meat; there’s no political or radical reason, I just can’t stomach it and I decided to give it up. Continue reading “Explaining veggie life to a toddler”

A complete change in “diet”

Note I use the term “diet” loosely – I’m a huge believer in finding something that is a change for life and not just a quick faddy thing.

As mentioned before I have been on and off the Slimming World wagon more times than I care to remember and as much as I love it I find it incredibly hard to stick to long term. Continue reading “A complete change in “diet””

Meal Plan 26th March 2017 & Getting Back On It Part 238,456

Ug.  I’m a little bit shit at this meal planning malarkey.

And I’m not doing so well on the healthy living front either.

Big fat fail.

But, it’s a new week, and must stay positive.  Operation Reduce My Huge Arse must continue. Continue reading “Meal Plan 26th March 2017 & Getting Back On It Part 238,456”

Meal Planning – Week 1 – 12th March 2017

I love eating and I love food, but I’m terrible with money and incredibly lazy.

I end up buying random stuff that I never use and end up with so much waste.

I came across a bloghop called #mealplanningmonday hosted by Hijacked by Twins and Little Paper Swans and I’ve sat and read every single post, I’m so inspired and full of ideas to try and plan as best I can. Continue reading “Meal Planning – Week 1 – 12th March 2017”

How do you like your eggs in the morning 

Yep, this is random as, I know.

But I bloody love scrambled eggs.  

Ever since I was little I’ve loved them all ways, cheesy, marmite, bovril, you name it.

And then from about my early teens it became the norm to microwave scrambled eggs.

Bleurgh. Gross.

And so from then until late last year I’ve not been able to stomach scrambled egg, the thought of that watery rubbery mess turns my stomach.

While in search of a happier and healthier life, eggs are the big thing. They are fresh,  cheap, and packed with protein, keeping you fuller for longer and very good for you.

Last year while I dabbled with a well known diet I actually ruined a frying pan using low calorie spray, that shit is terrible and I’ve since had to replace most of my pots and pans. 

Low calorie it may be but something that resembles plastic and is a serial killer of kitchenware can’t be good for you right?

Hmmm, fried eggs are out then and I can’t poach an egg for shit.

I was watching something on the tellie and they were talking about simple cooking skills that get overlooked, like pastry making, boiling an egg, omelettes and other really simple stuff.

This got me thinking: I want to make the ultimate scrambled egg.

Exciting right? (Don’t answer that…)

So I played about with a few methods, googled the shit out of it and I came up with what I think is proper tasty, filling and to me is the ultimate scrambled egg.

1. Free range eggs are the key here.  Firstly I don’t like the idea of caged hens, I love proper eggs sourced locally where I can see my chicken running about and having a happy life.  Secondly they taste so much better than caged hen eggs, I’m not wanting to get into any debates here but for me it can only be free range and we want awesome tasting eggs, so its win win.

2. Break 2-4(depending on how hungry/how many people) eggs into a dry clean bowl.  Make sure no shell gets in there, no one wants crunch in scrambled eggs.  Spew.

3. Using a fork whisk the shit out of your eggs.  Add a little salt and pepper as to your taste. Once mixed pour into small saucepan or milk pan and cook on a low heat.  It must be as low as you can get it.


4. Keep stirring. Stir stir stir. You can adjust the heat up a little until you start feeling the eggs catch on the bottom of the pan and then turn back down.  By turn up I mean to the highest low setting you have, stay on low all the time.  Did I mention low?


5. Keep stirring, it’s a slow process but worth it in the end.  You will get to a point where the eggs start thickening; just stir the shit out of them…


6. You are waiting for your eggs to be thick, silky and smooth, and slightly underdone, as they will continue cooking when taken off the heat anyways.  Photo 4 shows this consistency, kind of looks like Welsh rarebit or macaroni cheese.

7. Remove from heat, and serve, you can add anything you like, cheese and/or marmite is my favourite.  This morning I served mine on top of mushrooms and tomatoes. Yum.


My toddler loves it done this way, it’s also perfect for weaning as it’s not lumpy at all; the beauty is you can mix it up and hide things they don’t like in it. Handy for those bloody awful fussy eater phases.

It also doesn’t seem to smell eggy, and it’s not underdone at all – I do not like undercooked eggs, ever.  It turns my stomach, especially on a fried egg(I call it mingey when it’s like that, nasty word I know).

So there you go… either I’ve helped you on a new scrambled egg adventure or you have fallen asleep… 

L⚜️

Pepperoni & Prawn Paella


Aside from all the swearing, depression and mum stuff, I love cooking and I love creative new dishes and cooking lovely nutritious meals for my boys.

Hubbo will eat pretty much anything; apart from courgette and tomatoes that is.  Which he eats because I conceal them in meals… *evil laugh*

My Father-in-law sent me a lovely recipe for Paella, which I’ve never cooked before.

His recipe needed:

  • 2tbsp oil
  • 1 onion
  • 200g long grain rice
  • 1 red pepper
  • Garlic
  • 1.5pints chicken stock 
  • 1/2 teaspoon of paprika and turmeric 
  • 175g chopped ham
  • 150g prawns
  • 100g frozen peas

I substituted the ham for pepperoni as I couldn’t find any decent ham and I use dried herbs and spices, and two oxo chicken stock cubes.

  1. Heat 2tbsp oil in a large pan(I used a wok).
  2. Fry chopped onion until soft.
  3. Add rice and garlic and fry for 1min stirring well.
  4. Add stock, chopped red pepper, ham/pepperoni, turmeric and paprika, bring to the boil and simmer for 12mins.
  5. Add frozen peas and prawns(if using frozen then must be thawed, be safe and don’t give yourself the shits).
  6. Mix well and cook for 3-4mins.
  7. Serve straight away. Should serve four but this made loads.

It was gorgeous, a lovely silky consistency with a lush flavour but it wasn’t spicy at all. The boys loved it and it was so easy to make.

I like rating recipes, so this one being my first recipe on my blog, is a good contender for top marks.

The only cons I can think of is the prawns are bloody expensive for such a basic dish and the ham was the same, I begrudge spending £3.89 on prawns and £1.89 on ham when I did it a lot cheaper.

So I’ll give this, out of five:

4️⃣⭐️⭐️⭐️⭐️

Enjoy and let me know what you think! I love cooking and would love to see recipes from other people too!

L⚜️