Chicken Noodle Lunch
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Break up the dried noodles into a large heat-proof bowl. Pour a kettle of boiling water over the dried noodles. Cover the bowl with a plate and set it to one side for 10 minutes to allow the noodles to cook in the heat.
Put the dressing ingredients into the bottom of a very large bowl and stir with a fork so that they are all combined. Grate the carrots into the bowl, add the scallions, sweetcorn, peas, cherry tomatoes, chickpeas, and broccoli. Drain the water from the noodles, then add the noodles to the bowl and finally the cooked chicken breast.
Stir well so that all the ingredients are coated in the dressing and serve immediately, or portion into a thermos for a hot lunch on the go.
Ingredients
Dried egg noodles
2 large carrots, peeled
3 scallions, chopped
½ cup of sweetcorn
½ cup of defrosted peas
Punnet of cherry tomatoes
1 cup of cooked chickpeas
quarter head of fresh broccoli, chopped
cooked chicken
For the dressing:
3 tbsp soy sauce
2 tbsp runny honey
juice of 1 lime and 1 lemon
pinch of garlic powder
pinch of paprika
Method
Break up the dried noodles into a large heat-proof bowl. Pour a kettle of boiling water over the dried noodles. Cover the bowl with a plate and set it to one side for 10 minutes to allow the noodles to cook in the heat.
Put the dressing ingredients into the bottom of a very large bowl and stir with a fork so that they are all combined. Grate the carrots into the bowl, add the scallions, sweetcorn, peas, cherry tomatoes, chickpeas, and broccoli. Drain the water from the noodles, then add the noodles to the bowl and finally the cooked chicken breast.
Stir well so that all the ingredients are coated in the dressing and serve immediately, or portion into a thermos for a hot lunch on the go.
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