Tasty chicken noodles
This recipe is easily doubled to
serve four if you have plenty of leftover chicken;
if you have less, bump up the protein with
a handful of cashews
-
Prep:15 mins
Cook:8 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 588
-
fat 15.5g
-
saturates 3.2g
-
carbs 70.4g
-
sugars 18.4g
-
fibre 7.6g
-
protein 42g
-
salt 4.1g
Ingredients
- 2 tsp cornflour
- 2 tbsp fish sauce or soy
- 1 tbsp sugar
- 2 blocks medium egg noodles
- 1 tbsp sunflower oil
- 1 large red pepper, chopped
- 2 garlic cloves, thinly sliced
- 4 spring onions, sliced
- 200g leftover roast chicken, shredded
- 1 tsp ground coriander
- ½ tsp chilli powder
- 100g frozen peas
- ½ a 20g pack basil or coriander, leaves roughly shredded
Method
Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.