Starter Lunch Ideas Dinner Recipes

Preparation

  1. Cook Noodles as per pack instructions

  2. Thinly shred carrots and spring onions
  3. Slice onion

  4. Fry onions and ginger in oil in a pans

  5. Dice left over roast chicken

  6. Mix stock cube with water and add to the pan and heat

  7. Add Birds Eye petit pois to pan

  8. Season with dash of soy sauce. Add carrots, spring onions, chicken and noodles
  9. Garnish with coriander Serve and Enjoy!

Tip!

  • Serve with a crusty roll

Ingredients

10 
g
 
Chicken Stock Cubes
194 
g
 
Carrots
300 
g
 
Egg Noodles (boiled)
20 
g
 
Fresh Grated Ginger
160 
g
 
108 
g
 
Onion Sliced
5 
g
 
Red Chilli Chopped
5 
g
 
Soy Sauce
95 
g
 
Spring Onions Shredded
200 
g
 
Shredded Roast Chicken
600 
g
 
Water
10 
g
 
Sunflower Oil

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