Save to your scrapbook
Chicken & noodle bowl
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g flat rice noodles
190g essential Chicken Breast Fillets, cut into
1 tbsp light soy sauce
1 tbsp wok oil
1 lemongrass stalk, tough outer leaves discarded, finely chopped
300g superbright stir-fry
1 lime, finely grated zest and juice
1 tsp clear honey
4 radishes, thinly sliced
2 salad onions, thinly sliced
1. Cook the noodles in boiling water for 4 minutes until al dente. Drain, rinse under cold water and drain well again. Meanwhile, put the chicken into a bowl, add 1 tsp of the soy sauce and turn to coat.
2. Heat the oil in a wok or large frying pan, add the chicken and stir-fry over a high heat for 2-3 minutes. Add the lemongrass and continue cooking for 1 minute.
3. Add the vegetable ribbons and stir-fry for a further 3 minutes. Finally, add the lime zest and juice, honey, remaining soy sauce and drained noodles. Toss together for 1 minute, then scatter with the radishes and salad onions. Serve immediately.
Typical values per serving:
Low in saturated fat; 1 of your 5 a day.
This recipe was first published in February 2019.
Average user rating