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Ingredients
380g pack 2 Essential Chicken Breast Fillets
1/2 x 250g pack (2 nests) medium egg noodles
400g pack mushroom stir fry
140g pack soy & ginger sauce
Method
Brush the chicken breasts with oil (preferably toasted sesame
oil) and season. Cook under a hot grill, or on a hot griddle, for
20 minutes, turning occasionally until thoroughly cooked, the
juices run clear and there is no pink meat. Set aside to rest.
Meanwhile, cook the noodles according to pack instructions.
Cook the mushroom stir fry with a little oil in a large frying
pan or wok for 2-3 minutes, until they still have a little bite, then
add the soy & ginger sauce. Add about 500ml chicken stock
(optional) or water and bring to the boil. Divide the noodles
between 2 bowls, top with the sliced chicken, then ladle over
the vegetables and broth.
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