Name: Chicken noodles
Prep time: 10
Cook time: 10
Yield: 4
Ingredients: 300g dried egg noodles; 1 reduced-salt chicken stock cube, dissolved in 500ml water; 6 tsp reduced-salt dark soy sauce; 100g frozen peas; 150g sweetcorn, drained weight; 200g cooked chicken, shredded; 2 tsp cornflour

A quick, simple dish that both adults and children will love. Sent in by Debbie Southwell

Serves

Prep

Cook

Nutrition information

Each 360g serving contains (excludes serving suggestion)

KCal: 430
Carbs: 62.0g
Protein: 27.0g
Fat: 6.6g
(Low)
Saturates: 1.7g
(Low)
Sugars: 3.8g
(Low)
Salt: 1.4g
(Medium)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

300g dried egg noodles
1 reduced-salt chicken stock cube, dissolved in 500ml water
6 tsp reduced-salt dark soy sauce
100g frozen peas
150g sweetcorn, drained weight
200g cooked chicken, shredded
2 tsp cornflour

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Method

Step 1

Cook the noodles according to packet instructions, drain and set aside.

Step 2

Put the stock, soy sauce, peas, sweetcorn and chicken in a saucepan over a medium heat. Bring to a simmer and cook for 2 minutes.

Step 3

In a small cup, mix the cornflour with 4 tbsp cold water and add to the contents of the pan then stir for a further 1 minute until the liquid thickens slightly.

Step 4

Add the noodles and reheat briefly, stirring to mix together.

Recipe tips

You could add lots of other vegetables to this dish, such as finely chopped spring onion, red pepper, sliced mushrooms or some pak choi.
Try adding 1 tsp of Chinese five-spice powder or some chilli flakes.
Use rice noodles for a gluten-free alternative.

Chicken noodles