Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 1


1 tablespoon sunflower oil
750g package chicken thighs, boned, any surplus skin trimmed
250g frozen chopped mixed peppers
Inch courgette, peeled into ribbons, seeded center chopped
1 chicken stock cube
250g pack moderate egg yolks
4 garlic cloves, finely chopped
1/2 tsp crushed chilies, and additional to serve (optional)
4 tablespoons reduced-salt soy sauce
2 tsp caster sugar
1 lime, zested, 1/2 juiced, 1/2 slice into wedges to function


Heat the sunflower oil in a pan over medium-low warmth. Fry the chicken
skin-side down to 10 mins or until your skin is emptied. Flip and simmer for
10 mins, or until cooked. Move it to a plate cover loosely with foil.
Reheat the pan over a high temperature, add the peppers and sliced courgette;
simmer for 5 mins. Meanwhile, bring a bowl of water to the boil, crumble in
the stock block, and add the noodles. Simmer for 45 mins until cooked, then
drain well.
Insert the garlic and crushed chilies into the wok; simmer for two mins. In a
bowl, blend the soy sugar and the lime juice and zest. Enhance the wok,
bubble 2 mins; you can add the courgette noodles and ribbons. Toss using
tongs to coat in the sauce.
Cut the chicken into pieces. Divide the noodles between 4 bowls and top with
the chicken. Serve with the lime wedges along with extra crushed chilies, in
case you prefer.


Calories: 3759 kcal
Protein: 324.96 g
Fat: 242.44 g