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
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.
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