• 800ml chicken stock, made with 1 chicken stock cube
  • 460g chicken breast fillet portions
  • 3 nests of medium egg noodles
  • 2 tbsp olive oil
  • 2cm piece fresh root ginger, peeled and finely sliced
  • 2 cloves garlic, sliced
  • 1 tsp Chinese five spice
  • 1 red chilli, washed and finely chopped
  • 300g mixed pepper stir-fry
  • 200g mange tout, sliced lengthways
  • 100g spring onions, trimmed and sliced on the diagonal
  • 1 tbsp light soy sauce


  1. 1

    Put the stock in a large pan, then place over a medium-low heat and bring to a gentle simmer. Add the chicken and cook for 15 minutes until cooked through with no pink remaining. Remove with a slotted spoon, leaving the stock in the pan. Use two forks to shred the chicken and set aside.

  2. 2

    Add the noodles to the pan of stock and simmer for 3-4 minutes until just tender. Drain, reserving 300ml stock.

  3. 3

    Heat the oil in a wok or large frying pan. Add the ginger, garlic, five spice and chilli and stir-fry for 1 minute. Add the mixed pepper stir fry, mange tout and spring onions. Stir-fry briskly for a further 3 minutes. Add the shredded chicken, noodles, soy sauce and reserved stock. Heat through for 1 minute, then serve.

Nutritional Details

Each serving provides
  • Energy 1516kj 362kcal 18%
  • Fat 10.4g 15%
  • Saturates 1.4g 7%
  • Sugars 6.3g 7%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 289kj/69kcal

Each serving provides

51.3g carbohydrate 6.3g fibre 12.6g protein

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