Quick lunch noodles

At a glance

Preparation time: 15 minutes

Difficulty: Medium

Serves: 1

Ingredients

• 1 pack of instant noodles (wholegrain if available)
• 80g (⅓ cup) skinless cooked chicken*
• 1 tablespoon oil*
• 1 teaspoon minced garlic
• ¾ cup mixed frozen vegetables
• ​​​Fresh parsley or coriander (optional)
• Soy sauce to serve
• Chilli sauce to serve (optional)

Steps

1. Cook noodles as per packet directions without using the flavour sachet. Discard the flavour sachet. Drain.
2. Remove skin and bones from the chicken. Cut up cooked chicken into small pieces or shred and place in a bowl for later.
3. Heat olive oil in a frying pan. Once the oil is hot, add the garlic and frozen vegetables. Cook for 1 to 2 minutes.
4. Add chicken to the frying pan.
5. Add noodles to the vegetables.
6. Add soy sauce and chilli sauce (if using) and stir for 1 minute to combine.
7. Transfer noodle mixture to a bowl.
8. Chop up parsley or coriander (if using) and add to the bowl. Toss well. Option to add an extra drizzle of chilli sauce.

*Tips

• You can use any of these cooking oils: olive oil, canola oil, vegetable oil.
• This is a great way to use up leftover roast chicken meat or you could use store bought BBQ chicken.
• You can swap the chicken for a can of tuna or five-bean mix or some chopped firm tofu.
• You can use fresh or frozen vegetables in this recipe such as carrot, capsicum, mushrooms or corn.

Watch how to make it

videocam 0:36