Tasty chicken noodles

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• stephie70

  22 March 2012

  stephie70 rated and commented on this recipe

  

  This was a huge hit with all 5 of my children!

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• charlene

  08 June 2012

  charlene rated this recipe

  

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• loobyloofood

  08 August 2012

  loobyloofood rated and commented on this recipe

  

  A really tasty meal - my 7 year old said it was fantastic! I added extra ginger, and used less sugar. I also used half fish sauce and half soy. Delicious!

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• Angel Cake

  03 October 2012

  Angel Cake rated and commented on this recipe

  

  really tasty, added a spoonful of sherry as someone suggested and swapped peas for mange tout and baby corn, will be making this again for sure

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• busy bee

  07 March 2013

  busy bee commented on this recipe

  An easy and very tasty way to use leftover chicken and vege odds and ends. I made two versions - one vege (for my child) and one with chicken. Adapted it as some others have done - used finely sliced shallots and added mange-tout. Loved the cashews - found a lot of spices and browning stuck to them - great flavours. And nice bulking out. try half/half fish/soy for the next meat-based version, plus would be tempted to use little or no sugar. Like the idea of adding ginger, too. Might even slice some chillies into it. All in all delicious, plus has lots of potential for future variations. Could always leave out or reduce the amount of nuts, if wanting fewer calories.

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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, sugar 18g, salt 4.95 g

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