Mango & coconut chicken noodles with mint and cucumber
Prep
2 mins
Cook
13 mins
Servings
2
Difficulty
Easy
This is honestly one of my go to weeknight dinners because it comes together in just 15 minutes flat. The combination of sweet mango and creamy coconut with fresh mint and cucumber is so refreshing, and the chicken strips do most of the work for you. What I love most is that cucumber is packed with hydration and nutrients while being practically calorie free, so you get a really wholesome meal without any fuss. It's the kind of dish that feels fancy enough for company but simple enough that you'll actually make it on a Tuesday night.
Ella x
Ingredients
- 300 gramsbritish chicken mango, coconut & lime breast strips(pack British chicken mango, coconut & lime breast strips)
- 1cucumber
- 275 gramsegg noodles(pack egg noodles)
- 25 gramsmint(pack Cooks’ Ingredients Mint)
Detail level
Instructions
- 1
Cut any larger chunks of chicken into smaller pieces, then fry according to pack instructions. As it cooks, cut ½ the cucumber down the middle lengthways and thinly slice.
- 2
Heat the noodles in the microwave according to pack instructions.
- 3
When the noodles are ready, scatter over a large serving plate. Top with the cooked chicken, cucumber and mint leaves from ½ the pack and loosely toss together. You could add a few chilli flakes to increase the heat, if liked. Delicious hot or cold.
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