Zingy Stir-Fry’s – 3 ways

Stir fry
Fuelling
Recovery
Body Fat
Servings: 1
Upgrade your stir-fry. These options are perfect dinner to help muscles recover after a hard workout. No training, no problem - just substitute the noodles to reduce the carbs!

Chicken and Peanut Stir-Fry

The complete stir fry - slow releasing carbs, high quality protein, packed with both Vitamin C, K and B Vitamins!

Ingredients

1 chicken breast
2 cloves garlic
1cm piece fresh ginger
3 florets broccoli
1 tbsp. honey
½ red chilli
1 carrot
1 tbsp. peanuts
2 tbsp. soy sauce
1 tbsp. fish sauce
1 small bunch coriander
75g dried egg noodles

Method

  1. Place the noodles into a bowl and cover with boiling water and leave to soak for 10 minutes or until soft. Once soft drain and run under cold water.
  2. Slice the chicken breast into 1/2cm thick slices. Finely chop the garlic, chilli and ginger. Peel the carrot and cut into fine strips. Slice the broccoli florets.
  3. Heat a wok over a medium heat and add 1 tbsp. olive oil. Add the chicken and cook for 2-3 minutes.
  4. Add the ginger, garlic, chilli and broccoli to the wok and cook for 1 minute.
  5. Add the peanuts, soy sauce and fish sauce and cook for a further 1 minute.
  6. Add the noodles to the wok and toss well. Chop the coriander and sprinkle over the noodles and serve.

Vietnamese Beef Pho

One for the beef fans! High protein, slow releasing carbs, a bit hit of Iron, Vitamin C, and Vitamin A for vision and immune support.

Ingredients

75g dried egg noodles
75g beef fillet steak
½ red pepper
2 spring onions
1 carrot
30g edamame beans
1cm piece of ginger
1 clove garlic
½ red chilli
1 small bunch coriander
6 mint leaves
1 handful bean sprouts
2 tbsp. soy sauce
200ml beef stock

Method

  1. Place the noodles into a bowl and cover with boiling water and leave to soak for 10 minutes or until soft. Once soft drain and run under cold water.
  2. Slice the beef fillet into 1cm thick slices.
  3. Slice the red pepper and spring onions. Peel and cut the carrots into fine batons. Grate the ginger.
  4. Heat a wok over a medium heat with 1 tbsp. olive oil. Add the beef to the wok and cook for 1 minute.
  5. Add the red pepper, edamame beans, ginger, garlic and chilli and cook for 2 minutes stirring continuously.
  6. Into the wok add the bean sprouts and noodles. Now add the fish sauce and beef stock and bring to the boil.
  7. Once boiling remove from the heat. Chop the mint and coriander and add to the wok and serve.

Thai Prawn Stir-Fry

A twist on a favourite: slow-releasing carbs, high quality protein, and high in magnesium and copper, both supporting muscle regeneration.

Ingredients

75g dried egg noodles
100g prawns
1 tbsp. red Thai curry paste
½ yellow pepper
1 handful beansprouts
1 tbsp. fish sauce
2 spring onions
1 tbsp. sesame seeds
1 lime
1 small bunch coriander
100ml low fat coconut milk
250ml water
25g cashew nuts

Method

  1. Place the noodles into a bowl and cover with boiling water and leave to soak for 10 minutes or until soft. Once soft drain and run under cold water.
  2. Slice the yellow pepper and spring onions.
  3. Heat a wok over a medium heat. Add 1 tbsp. olive oil and add the Thai chilli paste and fish sauce. Cook the paste for 30-45 seconds. Add the yellow pepper, spring onions and beans sprouts and cook for a further 1 minute.
  4. Add the coconut milk and water to the wok and bring to the boil.
  5. Add the prawns and sesame seeds and allow to cook for 1 minute.
  6. Add the noodles to the wok and toss.
  7. Roughly chop the coriander and add to the wok, squeeze the juice of the lime into the wok and add the cashew nuts. Toss the wok and serve.
James Collins, in the kitchen

The following recipe has been produced in James' test kitchen. Devised by James and his team of chefs for everyone wanting to optimise their diet on a daily basis. Special thanks to chef Omar Meziane for his work on this collection.

Whether ‘fuelling’ to maintain energy levels, ‘recovering’ after a hard workout, or reducing body fat, each of these options takes less than 15 minutes!

Our chefs pride themselves on using the latest innovative ingredients backed by science.

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