English Stir Fried Noodles with Vegetables (1 Serving (150g)) and Chicken (100 G)

Reduce the noodle portion and increase the chicken and non-starchy vegetables such as broccoli, bell peppers, mushrooms, bok choy, cabbage, and zucchini.

Choose whole-grain, buckwheat, or konjac-style noodles instead of refined white-flour noodles, and keep the serving modest.

Ask for the stir-fry to use less sweet sauce; avoid added sugar, honey, sweet chili sauce, and sugary teriyaki-style sauces.

Add extra fiber-rich vegetables and a small side of lentils or chickpeas if tolerated, while reducing noodles accordingly.

Include a source of healthy fat such as avocado, peanuts, almonds, sesame seeds, or olive oil to help slow absorption.

Take a 10–20 minute easy walk after eating and avoid pairing the meal with sugary drinks or dessert.