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
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.
Per portion (i.e. ¼ recipe)
1025kJ / 245kcals
4g fat of which 1g saturates
26g carbohydrate of which 4g sugars