One Pot Chicken Noodles

10 - 20 mins

A speedy supper for one made in one bowl that is delicious and saves on washing up!

55g instant rice noodles
1 reduced salt chicken stock cube, crumbled and added to 250ml boiling water in a jug and stirred.
1 skinless cooked chicken breast, shredded
1 small carrot, thinly sliced
25g frozen peas
½ small red pepper, sliced
1 spring onion, shredded
1 tsp cornflour
2 tsp. reduced salt soy sauce
¼ tsp Chinese 5 spice
Place the noodles in an individual microwavable soup bowl or large mug then pour hot stock over the noodles and leave for 3 minutes.
Add the chicken, carrot, peas, red pepper and spring onion. In a small bowl mix the cornflour, light soy sauce, 5-spice and a 1tbsp cold water. Pour the cornflour mixture over the noodles then mix everything together ensuring that the vegetables are evenly distributed throughout the bowl.
Cover the bowl with cling film and microwave on High for 2 minutes, stirring halfway through cooking, until the chicken is piping hot. Leave to stand for 1 minute before serving.
***********************Tip******************* If you have any leftover vegetables from a stir-fry pack add a handful to replace the sliced vegetables. Alternatively, you could add any cooked leftover vegetables or canned veg such as sweetcorn. Thigh and leg meat also can be used in this recipe. Leftover roast beef or pork would work just as well as chicken in this recipe. *************Vegetarian Options*********** For a vegetarian version use firm tofu and a vegetable stock cube