Warm chicken noodle salad
- 350g/12oz skinless chicken breast
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp medium curry powder
- 1/2 tsp mustard powder
- 3 tbsp olive oil
- 2 courgettes cut into 5cm batons
- 1 red pepper deseeded and sliced
- 1 yellow pepper deseeded and sliced
- 115g/4oz mangetouts topped and tailed
- 1 garlic clove peeled and finely chopped
- 3 tbsp honey
- 2 tbsp lemon juice
- 175g/6oz medium egg noodles
- Salt and pepper
- 2 tbsp chopped fresh coriander to garnish
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget
Cut the chicken into thin stilts and place in a basin.
Mix in the ground ginger, turmeric, curry powder and mustard and season well. Cover with clingfilm and allow to marinate for 1-2 hours.
Heat 2 tablespoons of the oil in a frying pan and cook the courgettes over a height heat for 2-3 minutes until they are well coloured. Using a slotted spoon, lift the from the pan and place in the heated serving dish. Put the peppers in the pan and cook for 2-3 minutes until slightly softened and just taking on some colour. Add the mangetouts and cook for another minute. Remove from the heat and add these to the courgettes.
Add the remaining oil to the pan and cook the chicken over a high heat until golden brown. Add the garlic and chopped ginger and stir well. Spoon in the honey and lemon juice and allow to bubble for 2-3 minutes until the chicken is tender. Adjust seasoning to taste.
Cook the noodles for about 3 minutes or according to instructions on the packet, and drain well.
Mix the noodles with the vegetables in the serving dish and pour in the chicken mixture.
Serve at once, garnished with the chopped coriander.