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 cashew nuts.
Takes 15 minutes • Serves 2 (easily doubled)
– 2 blocks medium egg noodles
– 2 tsp cornflour
– 2 tbsp fish or soy sauce
– 1 tbsp sugar
– 1 tbsp sunflower oil
– 1 large red pepper, seeded and chopped
– 2 garlic cloves, thinly sliced
– 4 spring onions, sliced
– 200g/8oz leftover roast chicken, shredded
– 1 tsp ground coriander
– ½ tsp chilli powder
– 100g/4oz frozen peas
– ½ × 20g pack fresh basil or coriander, leaves roughly shredded
Cook the noodles according to the packet instructions.
Meanwhile, mix the cornflour with the fish or soy sauce and sugar until smooth, then add eight
tablespoons of water.
Heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 minutes. Tip in
the chicken, spices and peas, stir-fry for a couple of seconds more, then pour in the fish/soy sauce and cornflour mix. Stir until thickened, then toss in the drained noodles and shredded basil or coriander.
Food:Tasty chicken noodles