Ginger chicken noodles recipe
Created by The Tesco Recipes team
Whip up this vibrant ginger chicken stir-fry noodle for a speedy midweek meal. The combination of punchy ginger and sweet crunchy vegetables will have your whole family wanting more.
See method- Serves 4
- Takes 20 mins
- 625 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1 tbsp stir-fry or vegetable oil
- 500g (1lb) chicken breast fillets, sliced
- 2 carrots cut into thin sticks
- 1 red pepper, deseeded and sliced
- 150g (5oz) broccoli florets
- 250g (8oz) baby corn or sugarsnap peas
- 2-3 tsp frozen chopped ginger
- 1 clove garlic, crushed
- 1 x 400g pack Ready To Wok Thai Ribbon Noodles
- 100ml (3 1/2fl oz) chicken stock
- 3 tbsp sweet chilli dipping sauce
- 3 tbsp chopped fresh coriander
Each serving contains
- Energy
- 2640kJ 625.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 75.1gProtein 47.9gFibre 7.1g
Method
- Heat the oil in a large wok or frying pan. Add thechickenand stir-fry for 8 minutes. Add the carrots, peppers and broccoli and stir-fry for 4 mins.
- Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 mins. Finally, add thenoodles, stock, chilli sauce and coriander and mix well. Cut into a portion of the chicken and ensure it is cooked through, with no pink showing. Serve.
- See more Thai recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
