Ginger is a good source of vitamin C and it has been shown to calm upset stomach and reduce nausea (good if you are pregnant). Red peppers are full of vitamin C which helps to boost the immune system.
1 x pack HECK Spring Chicken sausages
4 tbsp light soy sauce
1 tbsp chinese rice vinegar
4 garlic cloves, peeled and crushed
1 inch piece root ginger, peeled and finely grated
1 tsp Chinese five-spice powder
200g dried medium egg noodles
Low-calorie cooking spray
200g snow peas, halved lengthways
225g can water chestnuts, drained
1 red pepper, deseeded and thinly sliced
8 spring onions, sliced diagonally
1 tbsp sweet chilli sauce
4 tbsp dark soy sauce
Optional – 1 red chilli, sliced
Gluten free – If you wish to make this a gluten free recipe, replace the soy sauce with tamari, use gluten free noodles and check the hot chilli and sweet chilli sauce do not contain wheat.
Place the chicken sausages onto a grill tray and grill on each side for 8 minutes on a medium to high heat. When cooked, slice the sausages into several pieces and keep to one side ready to marinade.
Place the light soy sauce into a large bowl and stir in the vinegar, garlic, ginger and five-spice powder.
Add the chicken sausages and stir in the dressing, and leave in the marinade until required.
Meanwhile, cook the noodles according to the packet instructions and drain well.
Spray a large wok or frying pan with low calorie cooking spray,
Add all the vegetables and stir-fry for 3-4 minutes.
Add the chicken sausages and marinade, and stir-fry over a high heat for 2 minutes.
Add the noodles, sweet chilli sauce and dark soy sauce, and cook for a further 2 minutes until piping hot.
Divide the stir-fry between four warm bowls.
This recipe was made using our Spring Chicken chipolatas, but works equally as well using our other Chicken varieties. Italia, Zesty, Simply, Smoky Paprika or Naked Chicken. You could also try it using our Thai-Style Turkey chipolatas!
Optional – garnish with thinly sliced red chillies.