Lemon Chicken with Spring Veg Noodles

I made these noodles a little while ago, when I was eating out of the freezer and store cupboard. I changed the original recipe and used runner beans and broad beans, as that's what I had, and I used an orange instead of a lemon to create the sauce. It was still a very easy tasty and filling meal. The original recipe is posted below but it's easy to change and adapt to the ingredients you have.



Lemon Chicken with Spring Veg Noodles (adapted from Good Food Magazine May 2008)
(Serves 2)

1 tbsp sunflower oil
2 skinless chicken breasts, cut into strips
zest and juice 1 lemon
1 tbsp caster sugar
2 tbsp grated fresh root ginger
2 tsp cornflour
125g pack or 2 sheets medium dried egg noodles
200g frozen peas and bean mix
4 spring onions, sliced

Heat the oil in a non-stick pan, then fry the chicken for 5 mins until almost cooked. Tip onto a plate. Pour 150ml water into the pan with the lemon zest and juice, sugar and ginger.

In a bowl, mix the cornflour with a little water until smooth, then whisk into the pan. Bring to the boil, stirring, then add the chicken to the sauce. Reduce the heat. Bubble for a few mins until chicken is cooked and the sauce thickened.

Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain. Toss together the chicken, noodles, veg and spring onions and serve.