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Chicken, mangetout & almond noodles
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4 tsp light soy sauce
1½ tsp cornflour
300g pack Duchy Organic Free Range British Chicken Mini Fillets
2 tsp wok oil
25g blanched almonds
200g pack trimmed mangetout
2 cloves garlic, finely chopped
275g pack cooked udon noodles
1. Mix 2 tsp soy sauce and cornflour in a bowl, then add the chicken and coat well. Leave for 5 minutes, or longer if you have time.
2. Heat 1 tsp oil in a large nonstick frying pan or wok, then add the almonds. Cook for 1 minute until starting to turn golden, then add the mangetout and stir fry for another 2 minutes until just tender. Tip onto a plate.
3. Turn the heat to medium, add 1 tsp oil to the pan and cook the chicken for 7 minutes, until dark golden. Add the garlic and noodles, increase the heat again and stir fry for another 3 minutes until the chicken is cooked through with no pink meat and the juices run clear and the noodles are taking on colour. Return the almonds and mangetout, toss a few times, then serve drizzled with the remaining soy.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in July 2019.