Curried Ginger Chicken Noodles

A super fast and delicious meal. The great thing about brown rice noodles is that they only take a few minutes to cook and are a great source of fibre, offering plenty of carbs and satiety. The combination of curry and ginger powder gives great natural flavour to the chicken and rice noodles - much healthier and just as quick as some of those packets of instant ramen noodles with very salty seasoning and artificial flavours.

I added some celery and frozen peas to the chicken and noodles but mushrooms would taste great too. Prawns would also be a tasty alternative to chicken.

Curried Ginger Chicken Noodles
Makes 2

Ingredients:
- 112g / 4oz rice noodles
- 110g / 4oz onion, chopped
- 110g / 4oz / 2 stalks celery, chopped
- 85g / 3oz peas,
- 1tbsp curry powder
- 1tsp ground ginger
- 240ml / 8floz chicken broth, reduced sodium
- 170g / 6oz chicken, cooked and shredded (I use canned chicken breast)
- 15ml / 1tbsp soy sauce, light
- 8g / 1tbsp corn starch
- 30ml / 2tbsp water

Method:

• Soak the noodles in boiling water for 5 minutes to soften, then rinse and drain. Set aside.
• Meanwhile, in a pan sprayed with cooking spray, cook the onion, celery and peas for a couple of minutes.
• Stir in the curry powder and ginger and cook for another couple of minutes.
• Add the broth, cooked chicken and soy sauce.
• Bring to boil and simmer for 5 minutes.
• Meanwhile, whisk together the cornstarch and water and then pour into the pan.
• Add the cooked noodles and stir to combine all ingredients. ENJOY!

Nutritional Information: