Sweet & sour chicken with noodles
12
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A fabulous one-pot fakeaway using storecupboard staples and leftover chicken that comes together before a delivery would arrive at your door.
Ingredients
Egg noodles, dry
280 g
Sugar Snap Peas
200 g
Carrots, raw
2 medium
Red pepper
1 medium
Baby corn, canned
1 can(s), drained
Water Chestnuts
140 g
Chicken breast, skinless, grilled
280 g
Pineapple in juice, drained
1 can(s), large, drained
Spring Onions
2 medium
Sesame Seeds
2 teaspoon(s)
Sweet Chilli Sauce
3 tablespoon(s)
Tomato ketchup
1 tablespoon(s)
Soy Sauce
3 tablespoon(s)
Sesame Oil
1 tablespoon(s)
Garlic chilli sauce
1 tablespoon(s)
Root Ginger
2 teaspoon(s)
Instructions
1
In a small bowl, make the sweet and sour sauce by whisking together all the sauce ingredients, then set aside.
2
Bring a large pan of salted water to a boil. Add the noodles and cook for 3 minutes, add the sugar snap peas and cook for a further 4 minutes. Then add the carrots, peppers, baby corn and water chestnuts, cook for a further minute.
3
Using a large colander, drain the noodles and vegetables, then return to the pan. Add the chicken, pineapple and sauce to the noodles and vegetables and toss well. Serve garnished with the spring onions and sesame seeds.
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