Chicken and sweetcorn noodles

Recipe from: 23 January 2013
chicken noodles

Ingredients 9
Servings 1
Minutes 00:05


Serving Change
  • 1
    glug avocado oil - or use vegetable oil
  • 40
    spring onions
  • 1
    crushed garlic and ginger paste
  • 125
    sugar snap peas
  • 200
    sweetcorn kernels
  • 1
    rotisserie chicken breast - deboned and shredded
  • 1
    packet PnP 2-minute noodles (73g) - cooked and cooled
  • 2
    light soy sauce
  • 2
    coriander or basil leaves - chopped, for serving


Heat a glug of oil in a pan or wok. Toss in spring onions, paste and sugar snap peas and stir-fry for 2-3 minutes.

Add sweetcorn, chicken, noodles and soy sauce and stir-fry to reheat.

Serve scattered with coriander.

Another good idea: Buy a whole rotisserie chicken, de-bone and freeze meat in portions to use when needed. Defrost thoroughly before reheating.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: recipe  |  stirfry  |  chicken  |  asian

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