Try this healthy version of the Chinese takeaway classic. A tasty dish on the table in just 25 minutes that the whole family will love!
WHAT YOU NEED:

• 200g packet dried egg noodles
• 2 teaspoons sesame oil
• 1/2 teaspoon five-spice powder
• 500g chicken breast, thinly sliced
• 2 teaspoons vegetable oil
• 3cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 150g oyster mushrooms, halved if large
• 200g snow peas, trimmed, halved
• 1/4 cup salt-reduced chicken stock
• 2 tablespoons salt-reduced soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons kecap manis
• 2 cups bean sprouts, trimmed
• Fresh coriander leaves, to serve
• Sliced red chilli, to serve
• Lime wedges, to serve

WHAT YOU DO:

1. Prepare noodles following packet directions. Drain.
2. Combine 1 teaspoon sesame oil and five-spice in a bowl. Add chicken. Stir to coat.
3. Heat vegetable oil in a wok over high heat. Stir-fry chicken, in 2 batches, for 2 minutes or until browned all over. Transfer to a plate.
4. Add ginger and garlic to wok. Stir-fry for 1 minute or until fragrant.
5. Add mushrooms. Stir-fry for 2 minutes or until softened.
6. Add noodles, snow peas, stock and sauces. Stir-fry for 2 minutes or until heated through.
7. Add remaining sesame oil, chicken and bean sprouts. Stir-fry for 1 minute or until chicken is cooked through. Sprinkle with coriander and chilli. Serve with lime.

Serves 4

WHAT YOU NEED:

• 1 1/2 cups of buckwheat flour
• 1/2 cup hazelnut flour 
• 1/2 cup demerara sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3 eggs (at room temp)
• 3 tbs melted coconut oil
• 1 tsp vanilla extract
• 3 mashed bananas
• 8 dried dates chopped fine
• 1/3 cup sunflower seeds
• 1/2 tsp psyllium husk

WHAT YOU DO:
1. Preheat oven to 180C and line a loaf tin
2. In a large bowl combine dry ingredients; flours, sugar, baking powder, psyllium, salt, sunflower seeds and dates
3. In a separate bowl combine wet ingredients; coconut oil, eggs, vanilla and mashed banana.
4. Make a well in the dry ingredients and add the wet ingredients. Combine well. 
5. Pour into lined loaf tin and bake at 180C for 35min. Drop temperature to 150C and bake for a further 20min. Once a skewer comes out cleanly, it is ready. 
6. Delicious served with a dollop of natural yoghurt!