Name: Chicken noodle stir fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 chicken breasts (skin removed); Juice ½ lemon; 175g (6oz) baby corn halved; ½ onion thinly sliced; 1 red pepper thinly sliced; 1 courgette thinly sliced; 1 tbsp vegetable oil; 1 garlic clove crushed; 2cm piece ginger grated; ¼-½ mild chilli deseeded and sliced; 1 tbsp reduced salt soy sauce; 300g (10½oz) ready-cooked rice noodles; 2 tbsp lime juice; Coriander leaves to serve (optional)

Meal type: Main meal

Serves: 2

Preparation time: 20 minutes

Cooking time: 25 minutes

1. Cut the chicken into fine strips and place in a bowl with the lemon juice. Leave to marinate while preparing the vegetables.

2. Cut the baby corn in half lengthways and cook in boiling water for 4-5 minutes, then drain.

3. Heat the oil in a frying pan and fry the chicken for 10 minutes or until golden and cooked through. Remove from the pan and set aside.

4. Add the onions to the pan and fry for 2-3 minutes, then add the remaining vegetables and stir fry for 5-6 minutes.

5. Return the chicken to the pan with the garlic, ginger, chilli and soy sauce and cook for 3-4 minutes.

6. Add the rice noodles to the pan and toss everything together. Before serving, squeeze the lime juice over and garnish with a few coriander leaves, if you like.

Energy 1850kJ 439kcal 22%

Carbs 42.6g -

Fibre 7.8g 26%

Fat 8.4g Low 12%

Saturates 1g Low 5%

Sugar 10g Low 11%

Salt 0.93g Low 16%

% = an adult's reference intake

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Ingredients

2 chicken breasts (skin removed)

Juice ½ lemon

175g (6oz) baby corn, halved

½ onion thinly sliced

1 red pepper, thinly sliced

1 courgette, thinly sliced

1 tbsp vegetable oil

1 garlic clove, crushed

2cm piece ginger, grated

¼-½ mild chilli, deseeded and sliced

1 tbsp reduced salt soy sauce

300g (10½oz) ready-cooked rice noodles

2 tbsp lime juice

Coriander leaves to serve (optional)

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