• 4servings
  • 10minutes
  • 545calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12
MineralsPotassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 garlic cloves , crushed

  2. good chunk fresh root ginger , grated

  3. 1 red chilli , deseeded and chopped

  4. 1 tbsp soy sauce

  5. 2 tbsp tomato puree

  6. 2 chicken breasts , cut into chunky strips

  7. 3 blocks dried egg noodles

  8. 1/2 a head broccoli , broken into florets

  9. 3 carrots , cut into thin sticks

  10. 1 tbsp vegetable oil

  11. 300g pack beansprouts

  12. 3 spring onions , halved and sliced into long strips

  13. 1 tbsp oyster sauce

Instructions Jump to Ingredients ↑

  1. Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

  2. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

  3. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

  4. Easy Thai noodle soup for two Boil 1 litre chicken stock. Add the garlic, ginger and chilli, 1 tsp sugar and 2-3 tsp Thai curry paste, depending on how spicy you like it. Simmer for 5 mins. Add broccoli, chopped green parts from a bunch spring onions, the chicken and 2 blocks noodles, Simmer for 5 mins until cooked through. Finish with the soy sauce, a big handful beansprouts, fresh coriander, juice 1 lime and the white of the spring onions. Add more soy sauce to taste, if you like.


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