Chicken yakisoba

• Chicken breast fillets400 g
• Egg noodles300 g
• White cabbage½ cabbage
• Carrots150 g
• Soy sauce50 ml
• Spring onions1 bunch

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Egg, Soya.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cook the noodles following the pack instructions and drain.300 g egg noodles
2. Slice the chicken into thin strips, shred the cabbage, cut the carrots into thin matchsticks and slice the spring onions. Heat a tablespoon of oil in a wok or large frying pan over a high heat. Stir-fry the chicken for 4 to 5 minutes until cooked through, then add the cabbage and carrot and cook for 3 minutes.400 g chicken breast fillets½ cabbage150 g carrots1 bunch spring onions
3. Mix the soy sauce with a teaspoon of sugar and a tablespoon of water in a cup.50 ml soy sauce
4. Add the noodles and the sauce to the pan and toss over the heat for 1 to 2 minutes until hot and glossy. Finish with the spring onions.

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