Pasta
Chicken and sweetcorn noodles
Make your own easy and heaIthy Chicken and sweetcorn noodles. Put them in a lidded jar and take to work to revolutionise lunch times.
Ingredients
- 40g/1½oz nest fine egg noodles, broken in half
- ¼ chicken stock pot
- 1 tsp soy sauce
- ½ red chilli, finely chopped
- 25g/1oz tinned sweetcorn, drained
- 25g/1oz cooked roast chicken, shredded
- 25g/1oz baby spinach leaves, roughly chopped
- ½ lime, zest and juice
- sea salt and freshly ground black pepper
Method for Chicken and sweetcorn noodles
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Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice.
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Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes.
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Add the lime zest and juice, stir well and season with salt and pepper.
Chicken and sweetcorn noodles