A slighted spiced version, works out at under 1 syn preserving I use chicken thigh fillets as they are more flavourful make sure your trim off any visible fat.

Ingredients

4 serv.

chicken thighs (boneless skinless cut into strips)↗500 g
red onion (small finely chopped)↗1
spring onions (one bunch roughly sliced)↗50 g
sweetcorn (canned & drained)↗150 g
garlic cloves (large minced)↗2
ground ginger↗1 teaspoon
chili powder↗1⁄4 teaspoon
wok oil1 tablespoon
noodles (ribbon straight to wok)300 g
chicken stock↗1 1⁄2 liters
lime, juice of↗1⁄2
soy sauce↗1 tablespoon
coriander, to serve

Step-by-step instructions

1
Heat a large heavy based saucepan and add the wok oil, add the onions and spring onions, fry for a couple of minutes. Add the chicken and cook on medium heat for approximately 7 minutes.
2
Add all other ingredients (EXCEPT NOODLES) and bring to boil. Simmer for 15 minutes, add noodles and simmer for further 5 minutes. Top with coriander to serve.

Source: food.com

Original recipe ↗

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