This spicy noodle dish is easy to make and tasty to eat!
4 People
15 minutes
25 minutes
Equipment
- Saucepan
- Wooden spoon
- Sharp knife
- Chopping board
- Colander
- Wok
- Measuring jug
Ingredients
- 250g dried medium egg noodles
- 1 tablespoon vegetable oil
- 2 chicken breasts, cut into strips
- 150g peeled prawns (optional)
- 1 carrot, peeled & cut into matchsticks
- 1 red pepper, de-seeded & cut into strips
- 1 yellow pepper, de-seeded & cut into strips
- 1 onion, peeled and thinly sliced
- 8 spring onions, trimmed and chopped
- 100g frozen peas
- Half a red chilli, de-seeded and finely chopped
- 3 garlic cloves, crushed or finely chopped
- 20g root ginger, peeled and finely chopped
- 1 heaped tablespoon medium curry powder
- 200ml chicken stock
- splash of soy sauce
Simple steps
- Cook the noodles according to packet and drain
- Heat the wok with half the oil over a high heat, add the chicken for 1 minute and add the prawns if using and cook for another 2 minutes. Remove and set aside
- Using the rest of the oil cook the peppers, onion, carrot, spring onions and peas for 3 minutes, adding the chilli garlic and ginger at the end
- Add the curry powder and stir fry for 30 seconds, add the stock and soy sauce.
- Cook for another minute add the chicken and prawns back in
- Add the noodles, stir thoroughly and serve
Nutrition
calories: 235
protein: 19.6g
fat: 6.2g
saturated fat: 3.2g
carbohydrates: 26.2g
sugars: 4.9g
salt: 317.6mg
dietary fibre: 3.2g
Allergen information
Egg
Wheat
Gluten
Soya
Fish, Crustaceans
Curry powder and vegetable stock allergens vary – check labels
