 Preparation Time |
5mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
240g noodles
4 tsp sesame oil
2 garlic cloves
1 tbsp ginger, grated
4 cooked chicken fillet
300ml chicken stock
1 lime, cut into wedges
1 red chili, deseeded and thinly sliced
handful coriander, roughly chopped
2 carrots, shredded
Sprinkle of scallions
Spritz a pan with low cal spray oil and cook the chicken fillets over a medium-low heat until cooked through. (This recipe also works great with leftover cooked chicken.)
Heat a saucepan, add a teaspoon of sesame oil, add the garlic and ginger and stir fry for 2 minutes and then add the stock and the water, bringing to the boil
In a separate pot, cook the noodles as per packet instruction. Drain once cooked.
Add the noodles to the pan with the stock mixture and simmer for an additional 5 minutes.
Spoon the noodles along with some stock into a bowl. Place on top the thinly sliced chicken, grated carrot, finely sliced chili, chopped scallions and coriander.
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