Chicken And Mushroom Noodles

Similar to a traditional pot-noodle, but healthier, more filling and with less liquid!

Ingredients

• Serves 3:
• 2 chicken breasts
• large handful of small mushrooms
• 1 can on sweetcorn
• 3 spring onions
• 1 large white onion
• 1 segment of garlic
• 4 nets of egg noodles
• low salt content instant chicken soup powder
• 900 ml boiling water
• soy sauce

Instructions

STEP 1:

1) heat some oil in a wok, add the crushed garlic and sliced onion and allow to soften

STEP 2:

2) once nicely softened, slice the chicken breasts into small pieces on a clean plate and add to the wok. Cook until the meat turns white

STEP 3:

3) once cooked, add the sliced mushrooms, sweetcorn and chopped spring onions. Cook more a few mins then turn off the heat

STEP 4:

4) boil the kettle with just over 900 ml water

STEP 5:

5) pour boiler water in a clean saucepan and set to a high heat

STEP 6:

6) add the chicken soup powder and allow to boil slightly

STEP 7:

7) add the noddles and cook until softened

STEP 8:

8) add the wok’s content to the sauce pan and stir to combine

STEP 9:

9) divide meal into 3 bowls and serve with a dash of soy sauce

STEP 10:

STEP 11:

eat fresh on the day it is prepared or keep refrigerated up to 2 days