Tasty chicken noodles


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


Step 1: 
Cook the noodles according to the packet instructions.

Step 2: 
Meanwhile, mix the cornflour with the fish or soy sauce and sugar until smooth, then add eight
tablespoons of water.

Step 3: 
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

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