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Lemon chicken with spring veg noodles

Lemon chicken with spring veg noodles

A star rating of 3.4 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily halved
Nutrition: per serving
low insalt1.1g


  • 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 noodle
  • 200g frozen pea and bean mix
  • 4 spring onions , sliced
  • 1 tbsp roasted cashews


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2008

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A star rating of 3.4 out of 5.19 ratings

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