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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 3 |
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An easy dish taken from the Cook Yourself Thin TV series. This is easily adapted to accommodate the contents of your fridge. Ingredients:
175 g medium egg noodles |
1 tablespoon sunflower oil |
1 onion |
2 garlic cloves |
175 g bean sprouts |
175 g mange-touts peas |
225 g chicken breasts |
2 tablespoons dark soy sauce |
10 g grated gingerroot |
5 g five-spice powder |
Directions:
1. Preheat the oven to 190°C/375°F/Gas 5. Put a piece of foil 30 x 40 cm onto a baking sheet and brush the centre with 1 tsp of the oil.
2. Place the chicken side by side onto the centre of the foil and sprinkle with 30 ml water. Close the foil around the chicken to make a loose but tightly closed parcel.
3. Bake the chicken for 30-35 minutes until cooked through. Allow to cool slightly, shred and set aside.
4. Thinly slice the onion, garlic and ginger. Ttop and tail the mange tout.
5. Cook the noodle in a large pan of salted water according to packet instructions.
6. Heat the remaining oil in a wok or large pan and stir fry the onion and ginger over high heat until soft. Add the garlic, bean sprouts and mange tout and five spice. Fry for 1 minute.
7. Drain the noodles well, add to the wok with the chicken and soy sauce. Stir fry a further 2 minutes or so until piping hot, and then serve.
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