Warm chicken noodle salad

By georgiarose

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Chicken and Mediterranean bake

chicken, mango and chilli salad

Ingredients

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

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Cut the chicken into thin stilts and place in a basin.

Step 2

Mix in the ground ginger, turmeric, curry powder and mustard and season well. Cover with clingfilm and allow to marinate for 1-2 hours.

Step 3

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.

Step 4

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.