This one pan supper is quick and very simple to prepare, as well as being healthy and tasty! Perfect for a quick dinner when you’re short of time but don’t want to turn to junk food.
The below recipe serves 2 hungry people, or 3-4 smaller portions. If you can’t find the soup or don’t like to use packet mixes, you can create the same flavour using green thai curry paste, a small tin of coconut milk and 100ml chicken stock, it just means you need more things in the cupboard!
Read on for recipe & images:
Ingredients
1 cooked chicken breast
2 packets Thai cuppa soup (Ainsley Harriet does a great one)
1 packet stir fry veg mix (bean sprouts, red pepper, carrot, mange tout, cabbage etc.)
2 sheets vermicelli rice noodles
Handful of peanuts to finish
1. Shred the chicken breast and put in the pan with a little water to heat through
2. Add the stir fry veg and cook on a high heat for 4 minutes
3. Boil the kettle and prepare the noodles
4. Mix the soup to desired consistency and add to pan
5. Combine with noodles in the pan and leave for 2 minutes to cook together
6. Ladle into bowls and top with a sprinkle of chopped peanuts
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