Lemony chicken lentils
Roast a chicken, then use it in a quick weeknight meal later in the week by adding a can of green lentils, anchovies, feta, broccoli and lemon
Crispy noodle pancake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g egg noodles
- 1 tsp sesame oil
- 2 tbsp vegetable or other neutral-tasting oil
- 20g gingerpeeled and grated
- 2 garlic clovescrushed
- 2 spring onionsfinely sliced, white and green parts separated
- 50ml light soy sauce
- 2 tbsp rice vinegar
- 2 tsp honey
- 100ml vegetable stock
- 2 tsp cornflour
- 450g mixed stir-fry vegetables
- 300g shelled raw king prawns
Nutrition: Per serving
- kcal339
- fat10g
- saturates1g
- carbs42g
- sugars11g
- fibre3g
- protein18g
- salt2.9g
Method
step 1
Cook the noodles following pack instructions, then drain. Heat the sesame oil and 1 tbsp of the veg oil in a large non-stick frying pan over a medium-high, tip in the noodles and press down using a spatula to form an even disc. Fry for 4-5 mins until the noodles have stuck together, then carefully invert onto a plate. Slide back into the pan, crispy-side up, for 4-5 mins more until golden. Transfer to a baking sheet and keep warm in a low oven.
step 2
Mix the ginger, garlic, white parts of the spring onions, soy, vinegar, honey, stock and cornflour in a small bowl. Add the remaining veg oil and the stir-fry veg to the pan, cook for 2 mins, then stir in the prawns. Cook for 2 mins more until the prawns are turning opaque. Stir in the sauce and cook for 2-3 mins until the prawns are cooked and the sauce thickens.
step 3
Cut the crispy pancake into wedges. Serve topped with the stir-fry mixture and the green parts of the spring onion.
