Chicken and sweetcorn noodles
Make your own easy and healthy pot noodles. Put them in a lidded jar and take to work to revolutionise lunch times.
Each serving provides 218 kcal, 14.5g protein, 32g carbohydrates (of which 3.5g sugars), 3g fat (of which 1g saturates), 3g fibre and 2.7g salt.
Ingredients
- 40g/1½oz nest fine egg noodles, broken in half
- ¼ chicken stock pot
- 1 tsp soy sauce
- ½ red chilli, finely chopped
- 25g/1oz tinned sweetcorn, drained
- 25g/1oz cooked roast chicken, shredded
- 25g/1oz baby spinach leaves, roughly chopped
- ½ lime, zest and juice
- sea salt and freshly ground black pepper
Method
Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice.
Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes.
Add the lime zest and juice, stir well and season with salt and pepper.
