
A quick, simple dish that both adults and children will love. Sent in by Debbie Southwell
Serves
4
Prep
10
Cook
10
Nutritional 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
Ingredients
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
Method
Method
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.