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Sticky Lemon And Chilli Chicken Noodles Recipe
|Fine egg noodles||100 Gram (Thread)|
|Skinless chicken breasts||2 , cut into strips|
|Spring onions||4 , shredded|
|Mange tout||50 Gram, shredded|
|Red pepper||1 , sliced|
|Soy sauce||2 Tablespoon|
|Lemon||1 , juiced|
|Chili sauce||2 Tablespoon|
Calories 132 Calories from Fat 28
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0.51 g2.5%
Trans Fat 0 g
Cholesterol 38.2 mg
Sodium 263 mg11%
Total Carbohydrates 14 g4.6%
Dietary Fiber 1.3 g5.3%
Sugars 3.2 g
Protein 13 g25%
Vitamin A 13.2% Vitamin C 52.7%
Calcium 1.9% Iron 5.5%
*Based on a 2000 Calorie diet
Toss the chicken with the cornflour and some seasoning.
Heat 1 tbsp oil in a non-stick wok or large frying pan and stir-fry the chicken until golden.
Scoop the chicken out, then add the veg to the pan, keeping back some spring onion, and toss for a couple of minutes.
Add back the chicken and the lemon, honey and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce.
Toss with the noodles and sprinkle over the remaining spring onion to serve.