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Chicken noodles

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A quick, simple dish that both adults and children will love. Sent in by Debbie Southwell
Serves
4
Prep
10
Cook
10
Each 360g serving contains (excludes serving suggestion)
KCal
430
Carbs
62.0g
Protein
27.0g
Fat
6.6g
Saturates
1.70g
Sugars
3.8g
Salt
1.40g
Portion Fruit & Veg
0
Ingredients
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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
  1. Cook the noodles according to packet instructions, drain and set aside.
  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.
  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.
  4. Add the noodles and reheat briefly, stirring to mix together.
Chefs 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.
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