NOODLES INGREDIENTS RECIPES

RICE NOODLES RECIPES - BBC GOOD FOOD

Rice noodles recipes - BBC Good Food image

Cook rice noodles in a range of speedy stir-fries, salads and soups. Our recipes use thick noodles, thin vermicelli noodles and flat pad Thai-style noodles.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SWEET & SOUR CHICKEN NOODLES | JAMIE OLIVER CHICKEN RECIPES

Sweet & sour chicken noodles | Jamie Oliver chicken recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 x 200 g free-range chicken thighs skin on, bone in
150 g fine rice noodles
200 g sugar snap peas
2 tablespoons Worcestershire sauce
2 teaspoons chilli jam

Steps:

1. Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
2. Cut the bones out of the thighs and chuck into the pan for bonus flavour, then chop the meat into 2cm pieces.
3. Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
4. Once crispy, remove, chop and reserve the skin, discarding the bones.
5. Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
6. Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.
7. Use scissors to snip the noodles into roughly 8cm lengths.
8. Stir the Worcestershire sauce and chilli jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
9. Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
10. Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.

Nutrition Facts : Calories 544 calories, FatContent 14.7 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 26.2 g protein, CarbohydrateContent 74.8 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 0.7 g salt, FiberContent 1.7 g fibre

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