A quick, healthy and delicious recipe that tastes better than your local takeaway noodles. Including Kimchi brings a gentle kick to this recipe, whilst providing the benefits of fermented foods for your gut health. I always add a light omelette, for that extra protein hit, to keep me fuller for longer. An absolute winner in our house, people won’t believe that you can cook something this good in such a short space of time.
Ingredients:
- 2 x ready-cooked roasted chicken breasts (thinly sliced)
- 300g straight to wok medium noodles
- 60g Kimchi (chopped)
- 35g baby spinach
- 1 tablespoon dark soy sauce
- 1 teaspoon medium curry powder
- 1 teaspoon sesame oil
- 2 eggs
- 1 teaspoon olive oil
- Drizzle of sweet soy sauce (optional)
Method:
- Heat a large saucepan or wok to a medium heat, add olive oil, and allow to heat through.
- Whisk eggs and add to the pan, using a spatula gently move the mixture around the pan until it starts to set. Once set, flip the omelette over and cook for a further 30 seconds. Put on a plate for later.
- Put the pan back on the heat, add the chicken, kimchi and noodles to the pan. Mix together in the pan for one minute, breaking the noodles up as you go.
- Add the soy sauce, sesame oil and curry powder and mix together for a minute.
- Mix in the spinach, add a lid, and cook for a minute.
- Roll-up the omelette and cut into small ribbons. Add to the pan, and mix together until the spinach has just wilted.
- Serve with a drizzle of sweet soy sauce (optional).
