Chicken Noodles

This one-pan dish is hassle free, full of taste and great for those who hate doing the dishes.

4
15
6-8
Equipment: 
  • Large sized pot
  • Sharpe knife
  • Chopping board
  • Teaspoon
  • Tablespoon
  • Wooden spoon
  • Measuring scales
  • Large bowl
Ingredients: 
  • 150g dried wholewheat noodles
  • 100g sugar snap peas, thinly sliced
  • 1 large carrot, sliced into matchsticks
  • 1 tablespoon reduced salt soy sauce
  • Juice of 1 small lemon
  • 4 teaspoon sweet chilli sauce
  • 1 red pepper, deseeded and thinly sliced
  • 2 celery sticks, thinly sliced
  • 200g skinless roast chicken breast, shredded
Simple steps: 
  1. Cook the noodles in gently boiling water  for 6 – 8 minutes
  2. 3 minutes before the noodles are cooked add the sugar snap peas and carrots
  3. Whilst the noodles are cooking, mix together the soy sauce, lemon juice and sweet chili sauce in a large bowl.
  4. Add the celery and chicken to the bowl and stir to coat
  5. When the noodles and vegetables are cooked, rinse with cold water and drain well.
  6. Add noodles and vegetables to the bowl of sauce and toss together gently
Calories: 
255 kcal
Protein: 
21g
Fat: 
2g
Saturated fat: 
0.6g
Carbohydrates: 
37g
Sugars: 
3.5g
Salt: 
1.7g
Allergen information: 
Celery
Egg
Gluten
Soya bean
Wheat
Whole wheat