Home › Chicken › Chicken And Mushroom Noodles Chicken And Mushroom Noodles RECIPE BY Guest Contributor Similar to a traditional pot-noodle, but healthier, more filling and with less liquid! PREP 0 min COOK 0 min TOTAL 0 min YIELD 0 JUMP TO RECIPE SHARE Share on Facebook Share on Flipboard Share on Pinterest Share via Email IngredientsServes 3:2 chicken breastslarge handful of small mushrooms1 can on sweetcorn 3 spring onions1 large white onion1 segment of garlic4 nets of egg noodleslow salt content instant chicken soup powder900 ml boiling watersoy sauceInstructions 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 Share: Share on Facebook Share on Flipboard Share on Pinterest Share via Email