Spicy chicken or nutty noodles.
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | 8 oz noodles. |
| 5 | millilitres | 1 tsp sunflower oil. |
| 1 | large | Onion peeled and chopped. |
| 25 | Cm 1 inch piece of fresh root ginger, peeled and finely chopped | |
| 1 | Garlic cloves, crushed | |
| 15 | millilitres | 1tsp curry powder |
| 1 | Red chili, dried, crushed | |
| 50 | millilitres | 2 fl oz chicken stock |
| 25 | millilitres | 1 fl oz dry sherry |
| 15 | millilitres | 1 tsp tomato puree |
| 15 | millilitres | 1 tsp soy sauce |
| 250 | grams | 8 oz bean sprouts |
| 250 | grams | 8 oz cooked chicken, cut into small pieces |
Directions
Cook the noodles in a pan of boiling water for 3 minutes. Drain and rinse with cold water. Heat the oil in a wok and stir. Fry the onion and ginger for 4 minutes. Add the garlic, curry powder and chili and fry for a further minute. Add the stock, sherry, tomato puree, soy sauce and bean sprouts and cook for 4 minutes, stirring frequently. Stir in the chicken and noodles and cook for 4 minutes.
412 kcals. 1735 kj. 25,1 G protein. 51,1 G carbohydrate of which 3,1 G sugar. 12,1 G fat of which 1,6 G saturates. 0,2 G sodium 3,5 G dietary fibre.
VARIATION.
Spicy NUTTY NOODLES.
Use 75 G 3 oz of chopped peanuts instead of the chicken adding them with the stock.
422 kcals 1776 kj 15,2 G protein. 52,7 G carbohydrate of which 3,7 G sugar. 16,9 G fat of which 1,9 G saturates. 0,1 G sodium 5 G dietary fibre.