Pick & mix noodle plate

Recipe uploaded by

Lesley Waters

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Recipe by Lesley Waters

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1. Heat oven to 200C/fan 180C/gas 6. Dip the meat strips into the beaten egg, drain off the excess, then roll in breadcrumbs to coat. (I like to use ciabatta as there's already olive oil in it, so you don't need to add any.) Place on a non-stick baking sheet and bake for 15-20 mins or until crisp and cooked through.
2. Meanwhile, cook the noodles according to pack instructions. Drain and toss with olive oil and spring onions. Using a vegetable peeler, shave the cucumber and the carrot into ribbons. Pile the noodles onto serving plates along with the carrot and cucumber. Put a few chicken or pork strips alongside, and serve with a little pot of hoisin, plum or barbecue sauce for dipping.

Per serving

388 kcalories, protein 24g, carbohydrate 50g, fat 12 g, saturated fat 2g, fibre 3g, sugar 6g, salt 0.63 g

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Ingredients

• 2 skinless chicken breasts or 200g trimmed pork fillet, cut into finger-length strips
• 1 egg , beaten
• 50g breadcrumbs
• 200g medium egg noodles
• 2 tbsp olive oil
• 4 spring onions , chopped
• ½ cucumber
• 1 large carrot
• hoisin, plum or barbeque sauce, for dripping

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Super healthy

Ingredients

• 2 skinless chicken breasts or 200g trimmed pork fillet, cut into finger-length strips
• 1 egg , beaten
• 50g breadcrumbs
• 200g medium egg noodles
• 2 tbsp olive oil
• 4 spring onions , chopped
• ½ cucumber
• 1 large carrot
• hoisin, plum or barbeque sauce, for dripping

Per serving

388 kcalories, protein 24g, carbohydrate 50g, fat 12 g, saturated fat 2g, fibre 3g, sugar 6g, salt 0.63 g

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