Chinese chicken noodle broth recipe
Swap your stir-fry for a comforting chicken noodle broth, using all the same ingredients for a speedy winter-warmer filled with tender chicken, colourful veg and egg noodles.
See method- Serves 4
- 5 mins to prepare and 5 mins to cook
- 209 calories / serving
- Freezable
Ingredients
- 1 chicken stock cube
- 2 skinless chicken breasts, thinly sliced
- 220g pack Tesco Finest Oriental, or other pack, stir-fry veg
- 1 x 300g pack straight-to-wok Singapore noodles
- 1 tbsp soy sauce
- 1 tbsp chilli sauce
Each serving contains
- Energy
- 885kJ 209.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 1.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 23.8gProtein 20.9gFibre 3.1g
Method
- Make up the stock with 750ml water and bring to the boil in a pan. Meanwhile, heat the oil in a large wok, add the chicken and stir-fry for 2-3 mins.
- Add the pack of stir-fry veg to the wok. Stir-fry the veg for 1 min, then add the noodles and cook for another minute or two until the chicken is cooked through until no pink is showing.
- Transfer the chicken, veg and noodles to the pan with the stock and stir in the soy and chilli sauce. Season to taste and serve.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
