CHICKEN AND SWEETCORN NOODLES
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
Directions
- 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.
- Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes.
- Add the lime zest and juice
- stir well and season with salt and pepper.
