Chicken chow Mein with Konjac noodles


500 grams chicken mince (preferably organic)
2 tablespoons coconut oil
1 to 2 teaspoons curry powder
1 cup filtered water
4 carrots sliced
2 zucchini sliced
1 head of broccoli cut into florets
1 large handful of green beans chopped into 2 to 3 cm lengths
1 small Chinese cabbage chopped
1 cup filtered water
2, 400gram packets Slendier calorie clever noodles, drained and washed
Salt and pepper to season (good quality)
Coconut aminos (a soy sauce alternative)


Heat a wok or large fry pan, add the coconut oil and heat, then add the curry powder and stir for 45 seconds. Add the chicken mince, stirring until it is all cook through, add the water and turn the heat down to low. Add the carrots and zucchini and put a lid over the let them steam for 5 minutes. Then add the broccoli and beans and put the lid back on for 3 minutes, then add the cabbage, season with salt and pepper to taste and put the lid back on for about 5 minutes. When the vegetables are tender but still brightly coloured, stir the noodles through, giving the whole meal a good stir. Serve into bowls and drizzle with a little coconut aminos. There should be plenty of leftovers to take for lunches.

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