Fiery Asian Slaw

This is a great side dish for fish, chicken, beef, pork anything really!!
It is crunchy, has a kick and is so tasty that it gets your taste buds tingling and your mouth begging for more as so many flavours bounce off your tongue!!

Unfortunately it isn't syn free, but with all these fantastic superfree ingredients and so much flavour it is worth the small amount of syns it is!!

The whole batch is 5 syns on extra easy and i reckon as a side or in a salad it served about 4 people.

Ingredients

1 bag of slaw mix, i got mine from Asda, it had a ranch dressing in it, which my hubby had on his salad.
100ml fresh orange juice  2 syns
1 tbsp rice vinegar
1 tbsp balsamic vinegar
1 tsp sesame oil  2 syns
1 tbsp hot chilli sauce (sriracha) 0.5 syns
1 tsp grated ginger
½ tsp honey  0.5 syns
handful chopped coriander

Method

It couldn't be simpler, whisk all the wet ingredients together, then mix in the rest. let it rest for at least 30 minutes to let the flavours infuse.

Char Siu Pork Roast

This is a slow cooker dish. It isn't syn free, but it is so delicious it is worth the syns. Full of lovely Chinese ingredients and the pork ends up so tender and juicy.

It is very versatile too, you can serve it with rice, pasta, jacket potato, or even in a bun as a pulled pork sandwich.

The whole dish is 16 syns on extra easy, i made 6 portions out of  the whole pot.

Ingredients

2 lbs of boneless pork, loin, shoulder or leg, cut all the fat off

¼ cup of light soy sauce

¼ cup hoisin sauce 10 syns

2 tbsp tomato ketchup 1 syn

1 tbsp honey 3 syns

2 tsps garlic finely chopped

2 tsps ginger finely chopped

2 red chillies finely chopped

1 tsp sesame oil 2 syns

½ tsp five spice 

½ cup chicken stock

Method

Combine all the ingredients apart from the pork in a large plastic bag, add the pork and rub in the marinade, marinade for at least 4 hours, i done mine over night.

Place the pork and marinade into the slow cooker and cook on low for 8 hours.

Remove the pork and shred it, return to the marinade and warm back through then serve.

Five Spice Squid with Noodles

Here is another delicious fake away for you, a lot tastier and healthier than a take away from a Chinese.

7 syns for the whole dish.

Ingredients

2 tbsp hoisin sauce    4 syns
2 tbsp light soy sauce
1 tbsp shaoxing rice wine    1 syn
½ tsp five spice
1 tsp sesame oil     2 syns
200ml vegetable stock
2 garlic cloves
1 cm fresh ginger
1 red chilli
8 oz squid cleaned and sliced into rings
8 oz oriental mushrooms sliced
1 red pepper diced
1 onion diced
½ cup edamame beans
8 asparagus spears chopped
Handful of thai basil leaves
Cooked noodles

Methods

Mix together the first 6 ingredients, set aside.
In a blender blitz the garlic, chilli and ginger, set aside.
In a wok sprayed with frylight, fry the onion for 2 minutes, add the asparagus and pepper, fry for 2 minutes, add the mushrooms and fry for 2 minutes, add the squid and fry for 1 minute, add the garlic mix, fry for 1 minute. Add the sauce and edamame beans, bring to a boil and simmer for 2 minutes, stir in the noodles, heat through and sprinkle over the basil leaves.

Ginger and Coriander Baked Tilapia

This is a light refreshing dish, full of superfree. The fish is light, moist and flaky with a delicate flavour, but it stands up to the punchy flavours of the sauce. The flavours just dance on your tongue.

This dish serves 2 and is 2 syns on extra easy per person.

Preheat oven 200c, 400f, gas mark 5

Ingredients

4 tilapia fillets

3 garlic cloves finely chopped

1 inch ginger grated

1 red chilli finely chopped

handful coriander leaves

2 tbsp light soy sauce

1 tsp sesame oil (2 syns)

1 tbsp shaoxing rice wine (2 syns)

Stir Fried Vegetables

1 onion chopped

1 red pepper chopped

½ chinese leaf lettuce

8oz oriental mushrooms

½ head broccoli

1 red chilli sliced

1 tbsp soy sauce

1 tsp fish sauce

remaining juices from the fish

handful coriander leaves

Method

Lay the fish in a baking tray sprayed with frylight.

Combine the garlic, ginger, chilli, light soy sauce, shaoxing rice wine, sesame oil and coriander together, pour over the fish. Bake for 8 minutes.

Spray a hot wok with frylight, add the broccoli with 2 tbsp of water to create some steam to help it cook, add the stems of the chinese leaves and onions, fry for 1 minute, add the red pepper, chilli and mushrooms, fry for 2 minutes, add the soy sauce, fish sauce and remaining juices from the fish, fry for 1 minute the stir in the chinese leaves and coriander.

Serve up the vegetables and lay the fish on top, spoon over sauce and serve with basmati and wild rice.

Asian Flank Steak

Another fake away, the flavours cover all the four taste sensations, sweet, sour, spicy and umami.

Unfortunately it's not syn free, but you can't moan at 4¼ syns on extra easy for 8ozs of tender steak and a tasty sauce.

This steak goes really well with Stir Fried Vegetables and Noodles

Ingredients

50ml light soy sauce
50 ml shaoxing rice wine  (3.5 syns)
1 tbsp runny honey  (3 syns)
1 tsp sesame oil  (2 syns)
1 tbsp minced garlic
1 tbsp grated ginger
1 tsp chilli flakes
2 star anise
1lb flank steak


Method

Whisk the first 7 ingredients together, put into a sealable bag with the star anise and flank steak and marinate for a minimum of 6 hours, over night if possible. Save the marinade.

Bring back to room temperature and griddle for 4 minutes each side.

Simmer the remaining marinade down to half, sieve and reheat. Serve drizzled over the steak.

Bang Bang Chicken Noodle Salad

This is a lovely light and refreshing meal, full of Asian flavours.

9 syns for the whole dish on extra easy

Serves 8/10

Ingredients

1 small packet rice noodles

3 skinless chicken breasts roasted and shredded

½ cucumber shredded

2 carrots shredded

8 spring onions halved and finely sliced lengthways

8 radishes finely sliced

Half bag of bean sprouts

Handful each of coriander and mint leaves roughly chopped

2 cm ginger grated

1 garlic clove grated

200ml chicken stock

1 cinnamon stick

1 tsp sweetener

2 tbsp reduced fat peanut butter

1 tsp chilli flakes

1 lime juiced

1 tbsp light soy sauce

1 tsp sesame oil

Method

Put the ginger, garlic, chilli flakes, cinnamon stick and stock in a saucepan and bring to the boil, remove from the heat and let sit for 15 minutes.

Blend the peanut butter, sweetener, soy sauce, sesame oil and lime juice together till smooth, add the stock mixture, removing the cinnamon stick and blend again.

Mix together all the other ingredients then pour over the dressing mix together and let it stand for 20 minutes for the dressing to be absorbed and the flavours to mature, then serve.