Tasty chicken noodles

Recipe uploaded by

Sara Buenfeld

7 ratings

Recipe by Sara Buenfeld

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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.

PER SERVING

820 kcalories, protein 48g, carbohydrate 114g, fat 22 g, saturated fat 5g, fibre 0g, salt 4.95 g

Latest comments and suggestions

• KimB

  14 March 2009

  KimB rated and commented on this recipe

  

  this was really tasty- i added a tbsp sherry to sauce mix - great for left over chicken!

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• amdoo

  31 March 2009

  amdoo rated this recipe

  

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• idunjess

  31 March 2009

  idunjess rated and commented on this recipe

  

  So simple to make and really tasty - was nearly put off by the smell of the fish sauce but it tasted great! I added cashews, celery and portabella mushrooms to bulk it up a bit and it was lovely cold for lunch the next day.

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• Hermione

  01 April 2009

  Hermione rated and commented on this recipe

  

  Tasty and quite quick - been looking to use up my fish sauce for ages! Result. Would make again.

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• Penna

  15 April 2009

  Penna commented on this recipe

  An interesting idea, I enjoyed it, with a couple of changes. I agree about the fish sauce - I think oyster sauce would be more subtle. I added a few sliced chestnut mushrooms which go nicely with cooked chicken. I changed the amount for one but it got a little too thick, so needed a little water. Also, I would suggest thawing the peas a little, as there isn't really enough liquid to cook them straight from frozen. Otherwise, very tasty.

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• mother*ship

  17 May 2009

  mother*ship rated and commented on this recipe

  

  Great way of using up left-over chicken but so tasty it would be worth making anyway. One of those handy recipes where you could throw in whatever you have lurking at the back of the fridge. I used half fish sauce and half soy which gave a nice balance.

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• condrona

  11 August 2009

  condrona rated and commented on this recipe

  

  I took the advice of others and used half fish sauce and half soy sauce - it was delicious. Even my three year old liked it (apart from the green bits!). A very good 'left-over' meal.

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• Dory6

  08 September 2009

  Dory6 rated and commented on this recipe

  

  Quick and tasty meal. Will make this again.

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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

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 8 mins

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

PER SERVING

820 kcalories, protein 48g, carbohydrate 114g, fat 22 g, saturated fat 5g, fibre 0g, salt 4.95 g

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