Creamy Chicken Noodles - Hot Lunch Recipe
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 50g dried noodles
- 60g frozen mixed vegetables
- 2 tsp mild curry paste
- 100ml cold water
- 1 tsp cornflour
- 50g cooked chicken
- 1 tbsp creme fraiche
Method
- Heat up the food flask by filling it with boiling water and add the lid. Leave for 15 minutes then pour the water out.
- In the meantime add the noodles and frozen vegetables to a small wok or saucepan, cover with boiling water and cook for 5 minutes.
- Drain the noodles and veggies and leave them to the side.
- In the same pan add the curry paste and cook for 1 minute, stirring constantly.
- Mix the water with the cornflour and mix until dissolved.
- Pour this into the curry paste. Stir well and cook until the sauce starts to thicken.
- Add the cooked chicken and creme fraiche and cook for another minute or more until the chicken has warmed through.
- Add in the noodles and veggies and mix well.
- Transfer to the drained food flask and add the lid immediately.