Chicken quesadillas
These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken
Tasty chicken noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tsp cornflour
- 2 tbsp fish sauceor soy
- 1 tbsp sugar
- 2 blocks medium egg noodles
- 1 tbsp sunflower oil
- 1 large red pepperchopped
- 2 garlic clovesthinly sliced
- 4 spring onionssliced
- 200g leftover roast chickenshredded
- 1 tsp ground coriander
- ½ tsp chilli powder
- 100g frozen pea
- ½ a 20g pack basilor coriander, leaves roughly shredded
Nutrition: per serving
- kcal588
- fat15.5g
- saturates3.2g
- carbs70.4g
- sugars18.4g
- fibre7.6g
- protein42g
- salt4.1g
Method
step 1
Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
step 2
Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.
