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Chinese-style chickenGet clever with your shopping – go for value chicken thighs and peppers.

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