• 2servings
  • 8minutes
  • 241calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, C
MineralsZinc, Copper, Natrium, Calcium, Potassium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500ml low salt vegetable stock (from a cube is fine)

  2. small piece fresh root ginger , grated

  3. 1 garlic clove , grated

  4. 2 tsp soy sauce and 2 tsp sugar

  5. 85g leftover cooked chicken , shredded

  6. handful mixed vegetables (try beansprouts, sweetcorn, sliced carrot and mangetout)

  7. 150g pack straight-to-wok noodles (or use 85g/3oz dried, cooked according to pack instructions)

  8. 2 spring onions , sliced, to serve

  9. juice 1 lime

Instructions Jump to Ingredients ↑

  1. Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.

  2. When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.


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