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Chicken & noodle bowl
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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.