This is such a versatile dish – it’s ideal for using up leftover veg and you can use any type of meat. An almost instant meal in a bowl!

Serves: 4 adults
Preparation time: 3 mins
Cooking time: 7 mins

Ingredients:

  • 125g medium or fine dried egg noodles
  • 1.2 litres reduced salt vegetable or chicken stock
  • 300g frozen or fresh stir-fry vegetables
  • 250g skinless, boneless roast chicken breasts sliced
  • 1 pinch ground black pepper
  • 1 tbsp reduced salt soy sauce

What to do:

  1. Put the noodles into a heatproof bowl and cover them with boiling water. Leave to soak for 6 minutes.
  2. Meanwhile, pour the stock into a large saucepan and bring up to the boil. Add the vegetables and simmer for 5 minutes.
  3. Drain the noodles, then add them to the saucepan with the sliced chicken. Season with pepper. Heat for 1-2 minutes, then ladle into bowls.
  4. Serve each portion sprinkled with a few drops of soy sauce.

Tip 1: This is a great way to make the most of any fresh vegetables that need to be used up.

Tip 2: If you like things spicy, add a few fine slices of fresh red or green chilli, or a pinch of dried chilli flakes.

Nutritional information:

  • Per portion (i.e. ¼ recipe)
  • 1025kJ / 245kcals
  • 26g protein
  • 4g fat of which 1g saturates
  • 26g carbohydrate of which 4g sugars
  • 3g dietary fibre
  • 215mg sodium
  • 0.5g salt

Source: Change4Life

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