Tasty chicken noodles
This recipe is easily doubled to serve four if you have plenty of leftover chicken; if you have less, bump up the protein with a handful of cashews
Ingredients
2 serv.- cornflour↗ tsp
- fish sauce↗ tbsp
or soy
- sugar↗ tbsp
- blocks medium egg noodles2
- sunflower oil↗ tbsp
- large red pepper↗
chopped
- garlic cloves↗2
thinly sliced
- spring onions↗4
sliced
- leftover roast chicken200g g
shredded
- ground coriander↗ tsp
- chilli powder tsp
- frozen pea↗100g g
- basil g
or coriander, leaves roughly shredded
Step-by-step instructions
- 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.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App