• 70 g fine Chinese style dried egg noodles or use straight wok noodles
  • 125 ml chicken stock
  • 1 1/2 tsp dark soy sauce
  • 25 g frozen peas
  • 35 g drained canned or frozen sweetcorn
  • 50 g cooked chicken, shredded
  • 1/2 tsp cornflour


  1. Cook the noodles according to the packet instructions (or use pre-cooked noodles).
  2. Drain and set aside.
  3. Put the stock, soy sauce, peas, sweetcorn and chicken in a pan over a medium heat.
  4. Bring to a simmer and cook for 2 minutes.
  5. In a small cup, mix the cornflour with 2 tsp of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly.
  6. Add the noodles and reheat briefly, stirring.
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