This recipe couldn’t be simpler and can easily be adapted to be
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, just make sure to check your stock is suitable.
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- Yields:
-
4
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serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 10 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 500
Ingredients
- 1 tbsp.
olive oil
- 2
carrots, cut into fine matchsticks
- 2 l
strong vegetable stock
- 150 g
vermicelli rice noodles
-
small bunch spring onions, finely sliced
-
2 x 195g tins sweetcorn, drained
- 150 g
frozen peas
- 300 g
vegetarian or vegan chicken-style pieces, frozen or chilled, we used Fry’s
-
small bunch parsley, chopped
Directions
-
- Step 1
Heat the oil in a large pan and fry the carrots for a few min, until beginning to soften. Add the stock and bring up to the boil.
- Step 2Add the noodles, and simmer just until tender, about 4min, then stir in the spring onions, sweetcorn, peas and chicken-stye pieces. Reheat to piping hot and check seasoning.
- Step 3Divide between four bowls and garnish with parsley. Serve.
- Step 1
Per Serving:
- Calories: 500
- Protein: 31g
- Fat: 14g
- Saturates: 2g
- Carbs: 55g
- Total sugars: 18g
- Fibre: 14g
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