SERVES – 4
PREP – 10 MINS
COOK – 10 MINS
1tbsp vegetable oil
4 chicken thighs, skin and bone removed, chicken cut into strips
250g medium egg noodles
3tbsp soy sauce
2 garlic cloves, crushed
½ each red, green and yellow pepper, deseeded, in strips
250g carrots, trimmed, peeled and cut into ribbons
1 bunch spring onions, trimmed and sliced diagonally
1. Heat the oil in a wok, add the chicken and fry for 5 mins, to brown.
2. Meanwhile, pour boiling water into a pan, return to the boil, add the noodles and cook for 4 mins.
3. Add 2tbsp soy sauce, garlic and peppers to the chicken and cook for 2 mins. Stir in the carrot ribbons and cook for another 2 mins.
4. Drain the noodles, add to the pan and toss together with the remaining soy sauce and spring onions.
Per serving: 413 cals, 11g fat (2.5g saturated), 55g carbs