Spicy chicken or nutty noodles.

4 servings

Ingredients

Quantity Ingredient
225 grams 8 oz noodles.
5 millilitres 1 tsp sunflower oil.
1 large Onion peeled and chopped.
25 Cm 1 inch piece of fresh root ginger, peeled and finely chopped
1 Garlic cloves, crushed
15 millilitres 1tsp curry powder
1 Red chili, dried, crushed
50 millilitres 2 fl oz chicken stock
25 millilitres 1 fl oz dry sherry
15 millilitres 1 tsp tomato puree
15 millilitres 1 tsp soy sauce
250 grams 8 oz bean sprouts
250 grams 8 oz cooked chicken, cut into small pieces

Directions

Cook the noodles in a pan of boiling water for 3 minutes. Drain and rinse with cold water. Heat the oil in a wok and stir. Fry the onion and ginger for 4 minutes. Add the garlic, curry powder and chili and fry for a further minute. Add the stock, sherry, tomato puree, soy sauce and bean sprouts and cook for 4 minutes, stirring frequently. Stir in the chicken and noodles and cook for 4 minutes.

412 kcals. 1735 kj. 25,1 G protein. 51,1 G carbohydrate of which 3,1 G sugar. 12,1 G fat of which 1,6 G saturates. 0,2 G sodium 3,5 G dietary fibre.

VARIATION.

Spicy NUTTY NOODLES.

Use 75 G 3 oz of chopped peanuts instead of the chicken adding them with the stock.

422 kcals 1776 kj 15,2 G protein. 52,7 G carbohydrate of which 3,7 G sugar. 16,9 G fat of which 1,9 G saturates. 0,1 G sodium 5 G dietary fibre.

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