It’s worth it just to see their faces when you tell them it’s Pot Noodle for tea! You can make this noodle dish with either chicken or turkey, or, for a vegetarian version, swap out meat for tofu!
Ingredients
125g egg noodles
100g small broccoli florets
1 tbsp. sunflower oil
4 spring onions, sliced
½ tsp ginger, grated
1 chicken breast, diced
100g tinned sweetcorn
1 tbsp. hoisin sauce
2 tsp soy sauce
1 tbsp. sweet chilli sauce
100g small broccoli florets
1 tbsp. sunflower oil
4 spring onions, sliced
½ tsp ginger, grated
1 chicken breast, diced
100g tinned sweetcorn
1 tbsp. hoisin sauce
2 tsp soy sauce
1 tbsp. sweet chilli sauce
Method
- Cook the noodles according to the packet instructions in a pan of boiling water. Add the broccoli 3 minutes before the end of the cooking time.
- Heat the oil in a wok. Add the spring onion, ginger and chicken. Fry over a high heat for 3 minutes. Add the noodles and broccoli, sweetcorn, hoisin sauce, soy sauce and chilli sauce. Toss over the heat until the chicken is cooked through and the sauce has coated the noodles.
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