A 15-minute quick and easy lunch recipe that is tasty and filling. This recipe is also perfect for evenings when you’re a little short of time, or you need to grab a quick dinner because you are hungry, and need to eat before you start snacking. This recipe serves 2 portions.
Ingredients:
2 noodle nests (opt for wholewheat noodles if possible)
2 chicken thigh fillets (boneless and skinless)
75g mangetout
1 pepper
100g mushrooms
1 garlic clove (or use lazy garlic or diced frozen garlic)
Soy sauce
2 spring onions
Method:
Dice the chicken thighs, and stir fry on medium with some olive oil for 3-4 minutes.
Meanwhile, chop the pepper. Then add the pepper in with the chicken and fry for a further 3-4 minutes or until the pepper has softened.
Meanwhile, boil the kettle and pour into a saucepan ready for the noodles. Dice the mushrooms and cut the spring onions.
Add mushrooms and mangetout to the fry pan and stir fry for another 2-3 minutes.
Add the noodle nests into the saucepan and cook per packet instructions (usually around 4 minutes).
Meanwhile, add the garlic clove and soy sauce to the fry pan and cook for a further 1-2 minute. Take the pan off the heat once finished.
Once the noodles are done, drain the water. You can either mix the noodles in with the chicken mixture, or keep them separate. Scatter over some spring onions on top and enjoy!
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