Spicy chicken noodles
Average rating:
A quick and easy noodle soup, with an extra spicy kick.
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Cooking time: 15 mins
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Serves: 4
Ingredients
- 10ml (2tsp) sunflower oil
- 6 spring onions, finely chopped
- 600g carton fresh Thai chicken soup
- 2 x 150g packets flame-grilled mini chicken breast fillets, cut into chunks
- 2 x 150g packet straight-to-wok noodles
- Squeeze of lime juice
- Lime wedges, to serve
Method
- Heat the oil in a large, deep frying pan and fry nearly all the chopped spring onion for 2 mins (reserve the rest for garnish).
- Pour the chicken soup and 300ml (1/2pt) water into the pan and add the chicken pieces. Heat gently, stirring for 3-4 mins.
- Add the noodles and simmer gently for a further 5-6 mins until piping hot. Add the lime juice and serve in warmed bowls garnished with the rest of the chopped spring onion and with lime wedges.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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