"SERVES 4READY IN 10 MIN"
Ingredients:-
• 1 litre chicken stock
• 1 tbsp grated fresh ginger
• 1 garlic clove, crushed
• 2 star anise
• 2 free-range chicken breasts, sliced
• 300g ready-to-stir-fry fine noodles
• 150g mangetout, sliced
• 2 tbsp Thai fish sauce (nam pla)
• 1 tbsp soy sauce
• Juice 2 limes
• 2 spring onions, shredded
• Small bunch fresh coriander,
leaves chopped
• 1 fresh red chilli, finely sliced
• 1 tbsp grated fresh ginger
• 1 garlic clove, crushed
• 2 star anise
• 2 free-range chicken breasts, sliced
• 300g ready-to-stir-fry fine noodles
• 150g mangetout, sliced
• 2 tbsp Thai fish sauce (nam pla)
• 1 tbsp soy sauce
• Juice 2 limes
• 2 spring onions, shredded
• Small bunch fresh coriander,
leaves chopped
• 1 fresh red chilli, finely sliced
Steps:-
1. Put the chicken stock in a pan over a medium heat, add the grated ginger, crushed garlic, star anise and the finely sliced chicken breasts. Simmer for 5 minutes.
2. Add the noodles and the mangetout, then continue to simmer for 2 minutes. Add the fish sauce, the soy sauce and the lime juice. Spoon into 4 serving bowls and top with shredded spring onions, chopped fresh coriander and the finely sliced red chilli.
Gains PER SERVING
262kcals
2.9g fat (1.6g saturated)
30.4g protein
30.6g carbs (4.2g sugars)
2.9g salt
3.7g fibre
262kcals
2.9g fat (1.6g saturated)
30.4g protein
30.6g carbs (4.2g sugars)
2.9g salt
3.7g fibre
