Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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
  • Serves 2
  • Easy
  • Calories 588
  • Carbohydrates 70.4
  • Saturated Fat 3.2
  • Sugar 18.4
  • Protein 42
  • Fat 15.5
  • Fibre 7.6
  • Salt 4.1

Nutrition per serving

  • Calories 588
  • Carbohydrates 70.4
  • Saturated Fat 3.2
  • Sugar 18.4
  • Protein 42
  • Fat 15.5
  • Fibre 7.6
  • Salt 4.1

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

  1. 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.

  2. 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.

Suggested recipes from this collection...