Sweet and sour chicken noodles
I watched Jamie’s 5 ingredients show on the telly and decided to try out his sweet and sour chicken noodles recipe (see original recipe>>). I used mangetout instead of sugar snaps and my ownchilli jam, but otherwise I followed his recipe. It’s quite nice but takes longer to cook than I thought it would and it needed some extra flavours so I served it with soy sauce and chopped coriander.
Ingredients
Method
- Gently remove the skin of the chicken then place them a large, non-stick, frying pan and cook them over medium heat until golden and crispy.
- Meanwhile remove the bones of the thighs and put these into the pan. Chop the meat into 2cm pieces.
- Transfer the crispy skins to a plate and let them cool then add the meat to the bones in the pan and cook for 5 minutes, or until golden, stirring occasionally.
- Meanwhile, cook the noodles according to the packet instructions, then drain, reserving a cupful of the cooking water. Snip the noodles, using scissors, into approx. 5cm pieces.
- When the chicken meat is brown, add the Worcestershire sauce and chilli jam, stir for a minute, then then add the mangetout and noodles. Add a splash of the reserved cooking water, then cook for 2-3 minutes, until the mangetout is tender.
- Taste and season with salt & pepper to your liking.
- Finely chop the crispy chicken skin and crumble it over the dish.
- Serve it with soya sauce and chopped herbs.