GLOSS Volume 1, Issue 6 - 2018 - Page 52

F O O D All Food Group Noodles 150 g whole wheat pasta 1 table spoon rapeseed oil or vegetable oil 2 ½ cm piece fresh ginger, finely chopped 2 large carrots 1 yellow pepper 1 red pepper 4 spring onions 1 cup boiled peas 4 chicken breasts 2 tablespoon soya sauce 1 teaspoon white vinegar Salt to taste Pepper to taste ½ teaspoon red chilli powder (optional) 1. Boil the whole grain noodles, then drain. 2. Heat oil in a wok, then stir-fry the ginger, carrot, peppers and spring onion, over high heat for 2-3 minutes. 3. Add boiled peas, soya sauce, vinegar, salt, pepper, red chilli powder (optional) and cook for another 2-3 minutes. 4. In a separate pan, shred chicken and stir fry it in ginger. 5. Mix all the above ingredients with the boiled noodles. TIP: Toss in some cheese to get all food groups in one meal. Quick Salad 240 g chickpeas 165 g sweet corn 2 tomatoes 1 green pepper 1 cucumber Handful Olives Some lemon juice and soya sauce  Salt and pepper.  1. Mix all the ingredients in a portion-sized bowl. Spice to taste. 54