Name: Drunken noodles with boiled egg
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 medium British Lion eggs, boiled; 1 tbsp vegetable oil; 2 chicken breasts, sliced into strips; 1 onion, finely sliced; 5cm piece ginger, peeled and grated; 2 garlic cloves, crushed; 1 x 400g vegetable stir fry pack; 2 tbsp oyster sauce; 2 tbsp fish sauce; 1/2 tbsp rice wine vinegar; 250g thick rice noodles; 1 tsp toasted sesame seeds; a large handful of coriander, roughly chopped; 1 lime, cut into wedges

Serves: 4
Prep: 10 mins
Cook: 10 mins

This noodle dish is quick to make and packed full of nutrition.

Ingredients

Calories: 470kcal
Carbs: 60.1g
Protein: 31.8g
Fat: 10.7g
Saturates: 2.5g
Salt: 2.2g

4 medium British Lion eggs, boiled
1 tbsp vegetable oil
2 chicken breasts, sliced into strips
1 onion, finely sliced
5cm piece ginger, peeled and grated
2 garlic cloves, crushed
1 x 400g vegetable stir fry pack
2 tbsp oyster sauce
2 tbsp fish sauce
1/2 tbsp rice wine vinegar
250g thick rice noodles
1 tsp toasted sesame seeds
a large handful of coriander, roughly chopped
1 lime, cut into wedges

Method

Heat the oil in a wok or large frying pan over high heat. Add the chicken and fry for around 5 minutes, until golden and cooked through. Remove the chicken from the pan and set aside.
Add the onion, ginger and garlic to the wok and cook for 2 minutes, then add the vegetable stir fry pack and fry for a further 3 minutes. Add the chicken a back to the pan along with the oyster sauce, fish sauce and rice wine vinegar and cook for 1 minute.
Cook the rice noodles according to the pack instructions. Then drain and stir in the chicken and vegetables.
Bring a medium saucepan of water to the boil and add the eggs. Simmer for 7 minutes until just set. Peel the eggs and slice in half.
Divide the noodles between 4 shallow bowls and top with the eggs. Sprinkle over the sesame seeds and garnish with coriander before serving with the lime wedges.