Chicken Noodles - Hot Lunch Idea
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
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 40g dried egg noodles
- 120ml chicken stock
- 1 teaspoon cornflour
- 0.5 tablespoon soy sauce
- 60g frozen peas & corn
- 50g cooked chicken
Method
- Preheat the food flask by filling with boiling water and leaving with the lid on for 10-15 minutes.
- Add the noodles to a saucepan of boiling water and cook accordingly to the package instructions.
- Meanwhile mix the stock and cornflour together and whisk with a fork to ensure there are no lumps.
- Add this to a small frying pan with the soy sauce, frozen peas and corn and diced cooked chicken.
- Cook for 3-4 minutes until everything is piping hot.
- Add the drained noodles and mix well.
- Pour the boiling water out of the food flask and add the chicken noodles, closing the lid quickly to retain the heat.