Instant chicken noodles
The roast peanut chicken traybake is the perfect base for a delicious noodle soup – take half of the traybake and make something totally different.
Ingredients
- ½ portion roast peanut chicken traybake
- 1–1.5 litres/1¾–2¾ pints chicken stock
- 200g/7oz noodle nests
- 2 tbsp cornflour
To serve
- chopped fresh coriander
- lime wedges
- chopped fresh red chillies
Method
Shred the chicken from the tray bake.
Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil.
Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructions
Meanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken.
Serve the noodles in bowls with the coriander, lime wedges and chillies.
Recipe Tips
If you don’t have any noodles, you can always crush up spaghetti instead as it will taste just as good.
