Tag: egg noodles

Thai prawn stir-fry

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Large, juicy Tiger prawns, tender pieces of chicken breast and fresh flavours of ginger and lemon grass combine to make a deliciously quick and easy meal that is packed full of flavour. Ideal for a special Saturday night treat or special occasion, you can use fresh or dried egg noodles – both are equally good. A very versatile recipe to which you can add any ingredients you like. It only takes 20 mins to cook and is a speedy mid-week choice that’s light and delicious. Top with fresh coriander and serve immediately for the best taste.

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Noodles with pineapple and chicken

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

A quick and easy stir fry, ideal for a midweek meal in a hurry. This recipe serves 4 people but quantities are not critical and it is very easy to increase or reduce the amounts depending on appetites. Use dried or fresh egg noodles, both are equally good and any vegetables of your choice can be added. Pineapple gives a delicious tang to the dish.

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Bami goreng

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Originally from Indonesia, bami goreng is simply a noodle dish, similar to a stir fry that we are more commonly used to. The noodles are traditionally fried, but we’ve made this simple family supper healthier by using dried egg noodles. It may seem like a lot of ingredients but there is so little cooking involved; it’s just chopping and heating everything through in a frying pan! The vegetables should still have some crunch to them and if you don’t have chicken, try using shredded beef, pork or turkey. Or to make it vegetarian friendly, try using baby corn instead

That’s goodtoknow

If you’re looking to make this an even speedier supper, buy ‘straight to wok’ noodles which are simply ready to warm through and eat

Ingredients

  • 350g egg noodles
  • 2tbsp sunflower oil
  • 500g chicken breasts, sliced into thin strips
  • 2 garlic cloves, peeled and crushed
  • 2tsps ground coriander
  • 1tsp ground ginger
  • 200ml chicken stock
  • 1 onion, thinly sliced
  • 1 carrot, thinly sliced
  • 1 red pepper, cut into thin strips
  • 1tsp chilli paste
  • 2tbsp soy sauce
  • 2tbsp sweet chilli sauce

Method

  1. First, prepare all of your ingredients so they are ready. Cook the noodles according to the packet instructions and set aside.
  2. Heat a wok until it is very hot. Add 1tbsp of the oil and fry the chicken for 5-7mins until cooked through and golden. Remove from wok and set aside.
  3. Add remaining oil and stir fry all the vegetables together, making sure to move them around continuously. Return the chicken to the wok and now add the spices, chilli paste, soy sauce, sweet chilli sauce and stock.
  4. Allow everything to bubble away rapidly. The added liquid should help steam the vegetables until they are the perfect texture. Finally add the cooked noodles and mix well. Spoon into bowls and serve immediately

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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