Creamy Chicken Noodles – Hot Lunch Recipe

Chicken, vegetables and noodles in a creamy mild curry sauce. Perfect to whip up in less than 10 minutes to add to food flasks for school lunches

I’m back today with another hot lunch idea for kids to take to school or nursery in a food flask. As I mentioned yesterday, I know not all educational settings allow hot food to be brought in from home but I’ll be doing a series of cold lunches next week so please do pop back for that.

Today’s recipe is a simple but delicious creamy noodle dish with chicken and vegetables. Perfect for kids who enjoy curry flavours but still mild enough for little taste buds.

The first step is to heat up the food flask by adding boiling water, closing the lid and leaving for 15 minutes before emptying out the water.

Next, cook the noodles and frozen veggies in boiling water in a small wok or frying pan for 5 minutes.

Drain and put them to the side.

In the same pan fry off some curry paste then add water mixed with a teaspoon of cornflour. This will thicken the curry sauce up.

Stir well and cook until it starts to thicken.

Add cooked chicken and some creme fraiche and cook for another minute until the chicken has warmed through.

Finally add back in the noodles and veggies and stir well.

Transfer to the food flask. Add the lid straight away to keep in the heat and don’t forget to pack a fork too!

Ingredient Substitutions

Creme Fraiche – if you want to make this dairy free you can add a tablespoon of coconut cream instead.

Chicken – to make this recipe vegetarian, swap the chicken for tinned chickpeas.

Veggies – any small frozen veggies will work in this recipe.

If you liked this recipe you may also enjoy my Cheese & Tomato Pasta

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Creamy Chicken Noodles – Hot Lunch Recipe

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Description

Chicken, vegetables and noodles in a creamy mild curry sauce. Perfect to whip up in less than 10 minutes to add to food flasks for school lunches

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Ingredients

• 50g dried noodles
• 60g frozen mixed vegetables
• 2 tsp mild curry paste
• 100ml cold water
• 1 tsp cornflour
• 50g cooked chicken
• 1 tbsp creme fraiche

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Instructions

1. Heat up the food flask by filling it with boiling water and add the lid. Leave for 15 minutes then pour the water out.
2. In the meantime add the noodles and frozen vegetables to a small wok or saucepan, cover with boiling water and cook for 5 minutes.
3. Drain the noodles and veggies and leave them to the side.
4. In the same pan add the curry paste and cook for 1 minute, stirring constantly.
5. Mix the water with the cornflour and mix until dissolved.
6. Pour this into the curry paste. Stir well and cook until the sauce starts to thicken.
7. Add the cooked chicken and creme fraiche and cook for another minute or more until the chicken has warmed through.
8. Add in the noodles and veggies and mix well.
9. Transfer to the drained food flask and add the lid immediately.