Chicken noodles
prep: 10
cook: 10
serving: 4
Nutrition Facts
each serving
KCal
430
Carbs
62g
fiber
0g
Protein
27g
Fat
6.6g
Saturates
1.7g
Sugars
3.8g
Salt
1.4g
Fruit/Veg Portion
-
Ingredients
all 7 types- 300g dried egg noodles
- 1 reduced-salt chicken stock cube, dissolved in 500ml water
- 6 tsp reduced-salt dark soy sauce
- 100g frozen peas
- 150g sweetcorn, drained weight
- 200g cooked chicken, shredded
- 2 tsp cornflour
Directions
4 steps in totalStep 1
Cook the noodles according to packet instructions, drain and set aside.
Step 2
Put the stock, soy sauce, peas, sweetcorn and chicken in a saucepan over a medium heat. Bring to a simmer and cook for 2 minutes.
Step 3
In a small cup, mix the cornflour with 4 tbsp cold water and add to the contents of the pan then stir for a further 1 minute until the liquid thickens slightly.
Step 4
Add the noodles and reheat briefly, stirring to mix together.
PRINT
I MADE IT
