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Nutrition: per serving

  • kcal537
  • fat24g
  • saturates6g
  • carbs30g
  • sugars10g
  • fibre5g
  • protein49g
  • salt2.4g

Method

  • step 1

    Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour into a saucepan and bring to the boil.

  • step 2

    Add the noodles, vegetable stir-fry, spring onions, chilli and chicken. Simmer rapidly for 5 mins until the noodles are tender, then serve with crusty bread.

Recipe from Good Food magazine, June 2014

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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