Lemon chicken with spring veg noodles

Forget that ready meal, this storecupboard meal makes a speedy after work supper

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 553
  • fat 12g
  • saturates 2g
  • carbs 69g
  • sugars 12g
  • fibre 6g
  • protein 47g
  • salt 1.1g


  • 1 tbsp sunflower oil
  • 2 skinless chicken breasts, cut into strips
  • zest and juice 1 lemon
  • 1 tbsp caster sugar
  • 2 tbsp grated fresh root ginger
  • 2 tsp cornflour
  • 125g pack or 2 sheets medium dried egg noodles
  • 200g frozen peas and bean mix
  • 4 spring onions, sliced
  • 1 tbsp roasted cashews


  1. Heat the oil in a non-stick pan, then fry the chicken for 5 mins until almost cooked. Tip onto a plate. Pour 250ml water into the pan with the lemon zest and juice, sugar and ginger. In a bowl, mix the cornflour with a little water until smooth, then whisk into the pan. Bring to the boil, stirring, then add the chicken to the sauce. Reduce the heat. Bubble for a few mins until chicken is cooked and the sauce thickened.

  2. Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain. Toss together the chicken, noodles, veg and spring onions; serve scattered with nuts.

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