Gingered chicken noodles recipe

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  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 625 calories / serving
  • Healthy
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GINGERED CHICKEN NOODLESHERO

Whip up this vibrant gingered 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.

Heat the oil in a large wok or frying pan. Add the chicken and stir-fry for 8 minutes. Add the carrots, peppers and broccoli and stir-fry for 4 minutes.

Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 minutes. Finally, add the noodles, 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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • 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
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  • Energy 2638kj 625kcal 31%
  • Fat 13.3g 19%
  • Saturates 3.1g 19%
  • Sugars 7.1g 8%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 75.1g Protein 47.9g Fibre 7.1g

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